No Bahan baku Mikroorganisme Produk

1 Singkong  Saccharomyces
cereviceace (ragi tempe)
 Endomycopsis Fibuligera

Tape singkong
2 Ketan  Saccharomyces
cereviceace (ragi tempe)
 Endomycopsis Fibuligera

Tape ketan
3 Kacang kedelai  Rhizophus oryzae
 Rhizophus oligosporus
 Rhizopus sp.

Tempe
4 Susu Streptococcus termophillus
dan Lactobacillus bulgarius

Yogurt
5 Sari anggur Saccharomyces cereviceae

Wine
6 Tepung gandum (terigu) Saccharomyces cereviceae
(nama dagang : Fermipan)

Roti / Donut
7 Air kelapa Acetobacter xylinum

Nata de Coco
8 Kacang kedelai  Aspergillus soya
 Aspergillus wentii

Kecap
9 Sayuran sawi/lain Lactobacillus kimchi

Kimchi
10 susu  Streptococcus lactis
 Lactobacillus sp.
 Propionibacterium
shermanii
Keju