This is an old revision of this page, as edited by Bearcat (talk | contribs) at 16:06, 10 June 2014 (categorization/tagging using AWB). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 16:06, 10 June 2014 by Bearcat (talk | contribs) (categorization/tagging using AWB)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)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:
- 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. Retrieved 9 June 2014.
This article is a stub. You can help Misplaced Pages by expanding it. |
 | This article has not been added to any content categories. Please help out by adding categories to it so that it can be listed with similar articles, in addition to a stub category. (June 2014) |