The primary industrial benefit of fermentation is the conversion of the must into wine, barley into beer, and carbohydrates into carbon dioxide to make bread. Other uses of fermentation are the production of supplements such as cyanocobalamin, etc. According to Steinkraus (1995), the fermentation of food serves 5 general purposes: Diet enrichment through the development of a diversity of flavors, aromas and textures in food substrates. Preservation of substantial amounts of food through lactic acid, ethanol, acetic acid and alkaline fermentations. Enrichment of food substrates with protein, amino acids, essential fatty acids and vitamins. Detoxification during the food fermentation process. Decreased cooking times and fuel requirements. Fermentation has some exclusive uses for food. It can produce important nutrients or eliminate antinutrients. Food can be preserved by fermentation, fermentation uses energy from food, and can create unsuitable conditions for undesirable organisms. For example, by vinegaring the acid produced by the dominant bacteria, it inhibits the growth of all other microorganisms. Yogurt and kefir are also obtained by fermenting the milk. Depending on the type of fermentation, some products (eg fusel alcohol) can be harmful to health. In alchemy, fermentation is often the same as putrefaction, meaning allowing the substance to rot or decompose naturally.

What are the best types of bacteria and yeasts for the production of beer?

What types of bacteria or yeasts are not beneficial in the production of fermented beverages?