Lacto and yeast fermentation are two types of fermentation processes that are commonly used in the production of food and beverages.

Lacto fermentation is a process that involves the use of lactic acid bacteria to convert sugars into lactic acid, resulting in a sour, tangy flavor. It is used to produce foods such as sauerkraut, pickles, and kimchi, among others.

Yeast fermentation, on the other hand, is a process that involves the use of yeast to convert sugars into alcohol and carbon dioxide, resulting in a range of alcoholic beverages, such as beer, wine, and cider.

In the context of a maker space, lacto and yeast fermentation can be important aspects of the creative process, providing a means of producing unique and flavorful foods and beverages.

They can also be an opportunity for learning and experimentation, as members explore the science and art of fermentation and develop new recipes and techniques. Whether you are a seasoned homebrewer or a curious novice, lacto and yeast fermentation offer a rich and rewarding way to explore the world of food and beverage production.