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| '''Symbiotic fermentation''' is a form of ] in which multiple organisms (]s, ], ] and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.<ref>{{cite journal|last1=Furukawa|first1=Soichi|title=Significance of microbial symbiotic coexistence in traditional fermentation|journal=Journal of Bioscience and Bioengineering|year=2013|volume=116|issue=5|pages=533–539|doi=10.1016/j.jbiosc.2013.05.017| |
'''Symbiotic fermentation''' is a form of ] in which multiple organisms (]s, ], ] and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.<ref>{{cite journal|last1=Furukawa|first1=Soichi|title=Significance of microbial symbiotic coexistence in traditional fermentation|journal=Journal of Bioscience and Bioengineering|year=2013|volume=116|issue=5|pages=533–539|doi=10.1016/j.jbiosc.2013.05.017|pmid=23791634}}</ref> | ||
| Examples of traditionally fermented products that use symbiotic fermentation include: | Examples of traditionally fermented products that use symbiotic fermentation include: | ||
Revision as of 07:34, 13 March 2019
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.
Examples of traditionally fermented products that use symbiotic fermentation include:
References
- Furukawa, Soichi (2013). "Significance of microbial symbiotic coexistence in traditional fermentation". Journal of Bioscience and Bioengineering. 116 (5): 533–539. doi:10.1016/j.jbiosc.2013.05.017. PMID 23791634.
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