Table 1.

Classification of the major types of fermentation related to food production.

Type	Biosynthetic Pathway	Responsible Microbes	Fermented Food
Lactic	Sugars are converted into lactic acid	Lactic acid bacteria	Yoghurt and kimchi
Acetic	Several substrates are converted into acetic acid	Acetobacter	Vinegar and water kefir
Alcoholic	Sugars are converted to alcohols and CO2	Yeast	Wine and beer
Alkali	Proteins are converted into amino acids, peptides, and ammonia	Bacillus and Staphylococcus spp.	Japanese nattu