“…Readers interested in the applications of AFM to measure nanomechanical properties of vegetable, fruit or meat tissues are encouraged to peruse recent reviews (Cárdenas-Pérez et al, 2019;Posé et al, 2019). Bacteria and yeasts, including food-grade lactic acid bacteria or baker's yeast Saccharomyces cerevisiae, have also been the subject of many mechanical evaluations using AFM indentation (Arfsten, Leupold, Bradtmöller, Kampen, & Kwade, 2010;Bui, Kim, & Choi, 2008;Schaer-Zammaretti & Ubbink, 2003;Touhami, Nysten, & Dufrene, 2003).…”