TABLE 1.

Overview of the most common food fermentations.

Fermentation	Main taxa involved	Main products	Main FFs produced
Lactic	Lactobacillaceae, Leuconostocaceae, Streptococcaceae	Lactic acid (homolactic), CO2, ethanol (heterolactic)	Dairy (yogurt, cheeses, kefir), sauerkraut, kimchi, pickles, tempeh, fermented meats
Alcoholic	Saccharomyces spp., Kloeckera spp.	Ethanol, CO2	Wine, beer, kefir
Acetic	Acetobacter spp., Gluconacetobacter, Gluconobacter	Acetate, EPS	Chocolate, coffee, vinegar, specialty beers, water kefir
Propionic	Propionibacterium spp.	Propionate, acetate, CO2, succinate (Wood–Werkman pathway)	Swiss‐type cheeses