The micro organisms responsible for fermentation is
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Among bacteria associated with fermented foods and alcoholic beverages, lactic acid bacteria (LAB) mostly species of Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Weissella, etc. are widely present in many fermented foods and beverages (Axelsson et al., 2012; Holzapfel and Wood,2014
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7 Processing Foods by Fermentation. Fermented foods are preserved by the production of citric, lactic, or acetic acids by beneficial bacteria such as Lactobacillus, Streptococcus, Bacillus, and Pseudomonas, yeasts, and fungi that use the food as a substrate for their growth and metabolism.
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