Fermenting

Biological role and prevalence

Over 25% of bacteria and archaea carry out fermentation. Fermentation is especially prevalent in prokaryotes of the phylum Bacillota, but is most rare in Actinomycetota, according to phylogenetic analysis. The fermenting microbes are most frequently found in host-associated habitats such as the gastrointestinal tract, but also sediments, food, and other habitats. Both bacteria and archaea share the capacity for fermentation, leading to a wide variety of organic end products. The most common fermentation products include lactate, acetate, ethanol, carbon dioxide (CO₂), succinate, hydrogen (H₂), propionate, and butyrate.