Bacteria are mainly used to produce organic acids and alcohols by anaerobic fermentation and enzymes by aerobic fermentation processes.
Very well-known natural fermenters are lactic acid bacteria (LAB) for lactic acid production and Bacillus species such as B. subtilis,
B. amyloliquefaciens, B. licheniformis, B. megaterium etc. for the production of enzymes, antibiotics, surfactins, and biopolymers.
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