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These are common examples but event supervisors may use bacteria or yeasts that are regionally appropriate.
Yeast-fungus-the most common type used in fermenting is Saccharomyces cerevisiae
- Can grow aerobically or anaerobically on sugars
- Most commonly used for production of ethanol in fermentation
Lactic Acid Bacteria (LAB)
Lactobacillus, Homolactic-used for making Yogurt, souring vegetables, making sausage
Leuconostoc, Heterolactic-used to sour vegetables
Streptococcus, thermophiles, Homolactic-used for making Yogurt
Acetobactor, Acetic Acid Bacteria -used in the production of chocolate & wine.
Bacilus, spp., spore producing bacteria – used in the production of chocolate.