① Alcoholic beverages, such as distilled liquor, yellow wine, fruit wine, beer, etc.

Dairy products, such as yogurt, sour cream, koumiss, cheese, etc. ;

Bean products, such as tofu, lobster sauce, natto, etc. ;

④ Fermented vegetables, such as pickles and sauerkraut;

⑤ Condiments, such as vinegar, yellow sauce, soy sauce, sweetener (such as aspartame), flavor enhancer, monosodium glutamate, etc.

Microorganisms in fermented food are used in the process of making food by fermentation. The most commonly used are yeast, Aspergillus, lactic acid bacteria, acetic acid bacteria, Brevibacterium flavum, Corynebacterium and so on.

When people use some microorganisms to make food, it is necessary to analyze the characteristics of microorganisms and control the fermentation conditions of microorganisms. The principle of making fruit wine, fruit vinegar and fermented bean curd is as follows: