Symbiotic fermentation

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.

[2] The earliest mention of the term can be found in a lecture given by Dr. Allan Macfadyen of the Jenner Institute of Preventative Medicine in 1902.

"[3] He based this definition on the observation that ordinary bakers yeast consisted of two or more microorganisms- Saccharomyces and Bacilli.

He performed experiments to show that when two different Bacilli species were grown in culture together with maltose as the sugar, gas was produced as a result of symbiotic fermentation.