Making of beer and wines. Ethanol in beer comes from fermentation of sugar (maltose) in germinating barley seeds. Sugar in fruits is broken down anaerobically to produce ethanol in wines. In the dairy industry, bacterial fermentation occurs in the production of several dairy products such as cheese, butter and yoghurt. In production of organic acids e.g., acetic acid, that are used in industry e.g., in preservation of foods.
- Fermentation of grains is used to produce all kinds of beverages e.g., traditional beer and sour porridge.
- Fermentation of milk.