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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:

• Sake,
• Lambic beer styles,
• Shochu,
• Vinegar
• Soy sauce

References

1. 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.

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