text: *Kefir
  **In Kefir, the lactose in milk is fermented by lactic acid bacteria to produce lactic acid, further breakdown to propionic acid is done by propionibacteria. Yeast in Kefir     ferment to produce ethanol, which is consumed by other bacteria to make acids and aldehydes that contribute to flavor.
  * Sake
  ** In the making of Sake, Koji molds are used to ferment rice producing free sugars that are then fermented by lactic acid bacteria and yeast, providing ethanol and flavor active compounds.
  * Lambic Beer
  ** Wheat is fermented by yeast and LAB.
  * Shochu
  ** Rice, wheat, and batata are fermented by mold, yeast, and LAB.
  * Vinegar
  ** Rice is fermented by mold, yeast, LAB, and acetic acid bacteria.
  * Soy Sauce
  ** Soy bean and wheat are fermented by mold, yeast, and LAB.
  * Whiskey
  ** Barely, corn, and rye are fermented by yeast and LAB.
  * Wine
  ** Grapes are fermented by yeast and LAB.
  * Kombucha
  ** Tea and sucrose are fermented by yeast and acetic acid bacteria from a SCOBY.