<Ol> <Li> Preservation methods for food via microorganisms (general use). </Li> <Li> Any process that produces alcoholic beverages or acidic dairy products (general use). </Li> <Li> Any large - scale microbial process occurring with or without air (common definition used in industry). </Li> <Li> Any energy - releasing metabolic process that takes place only under anaerobic conditions (becoming more scientific). </Li> <Li> Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor (most scientific). </Li> </Ol> <Li> Preservation methods for food via microorganisms (general use). </Li> <Li> Any process that produces alcoholic beverages or acidic dairy products (general use). </Li> <Li> Any large - scale microbial process occurring with or without air (common definition used in industry). </Li>

Where do you think the bacteria for these fermentations came from