Microbiology, inconceivably, goes molecular. The development of scientific knowledge in food microbiology has long touched the molecular level. Analysis and mapping of functional DNA from microorganisms that are pathogenic or useful to the modern society have been widely available. Technology of identification and recombination of DNA, e.g. PCR, has also been developed and accepted as a standard. To date, to confirm a doubtful species or a sub-strain requires DNA analysis. These conditions are present. So, in what direction the development of microbiology will be next? The use of recombinant DNA allows certain DNA sequences, or markers, embedded in observed species. Plasmids with protein translational codes of green fluorescent (GFP), yellow (YFP) and red (RFP), accelerate the development of microbiology to understand more complicated physiological processes, such as successive fermentation. Additional benefit of employing this fluorescent protein is inexpensi