acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic

fermentation (SmF) by Aspergillus sojae which have been shown to be a potential exo-polygalacturonase producer

cheese production. They produce lactic acid during the fermentation process and provide formation of the

starters with technologically desirable properties. Gene products responsible for lactose fermentation are

, esculinase, arginine dihydrolyse activity; fermentation of sucrose, salicin, mannose, cellobiose, and maltose

, fermentation of cocoa and black tea, etc.