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For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.