Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in symbiosis in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.[1] Described early on as the fermentation of sugars following saccharification in a mixed fermentation process.[2]
^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.
^Macfadyen, Allan; Badington, C. H. (1903). "The Symbiotic Fermentations". Journal of the Federated Institutes of Brewing. 9 (1): 2–15. doi:10.1002/j.2050-0416.1903.tb00197.x. ISSN 2050-0416.
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