In fermentation, discovered by Pasteur Saccharomyces cervisae results in the break down of pyruvic acid, formed in glycolysis to ethyl alcohol and CO2.
Penicillium roquefortii and Penicillium camemberti are employed for flavouring cheese. Penicillin was extracted from Penidllium notatum.
Several organic acids are commercially produced by Aspergillus.
The milk products such as butter, cheese, curd etc.
are obtained by the action of bacteria.
The milk contains bacterial form like Straptococcus lacti.
Clostridium sp., Pseudomoas sp. etc.