Microorganisms Used in Industrial Fermentation

micro for park

Saccharomyces cerevisiae (use 1)

Fermentation end-product: ethanol; industrial/commercial use: beer, wine; starting material: starch, sugar

(yeast, a fungus)

Saccharomyces cerevisiae (use 2)

Fermentation end-product: ethanol; industrial/commercial use: fuel; starting material: agricultural wastes

(yeast, a fungus)

Acetobacter

Fermentation end-product: acetic acid; industrial/commercial use: vinegar; starting material: ethanol

Lactobacillus, Streptococcus

Fermentation end-product: lactic acid; industrial/commercial use: cheese, yogurt; starting material: milk

Lactobacillus delbrueckii

Fermentation end-product: lactic acid; industrial/commercial use: rye bread; starting material: grain, sugar

Lactobacillus plantarum

Fermentation end-product: lactic acid; industrial/commercial use: sauerkraut; starting material: cabbage

Pediococcus

Fermentation end-product: lactic acid; industrial/commercial use: summer sausage; starting material: meat

Propionibacterium freudenreichii

Fermentation end-products: propionic acid and carbon dioxide; industrial/commercial use: Swiss cheese; starting material: lactic acid

Clostridium acetobutylicum

Fermentation end-products: acetone and butanol; industrial/commercial use: pharmaceutical, industrial uses; starting material: molasses

Aspergillus (fungus)

Fermentation end-product: citric acid; industrial/commercial use: flavoring; starting material: molasses

Methanosarcina

Fermentation end-product: methane; industrial/commercial use: fuel; starting material: acetic acid

Gluconobacter

Fermentation end-product: sorbose; industrial/commercial use: vitamin C (ascorbic acid); starting material: sorbitol