in the food industry for a variety of reasons such as the production of cheese and yogurt products. This process has been going on for thousands of years by human ancestors. But, some of the beverages we enjoy today are produced by using lactic acid bacteria. Popular drinks such as kombucha have known to have traces of lactobacillus and pediococcus once the drink is made. Even the beer and wine-making process utilizes certain lactic acid bacteria mostly lactobacillus. The interesting relationship between lactic acid bacteria and yeast can be observed in the wine-making process. The LAB is used to start the wine-making process by starting the malolactic fermentation. After the malolactic fermentation, yeast cells are used to start the alcoholic fermentation process in grapes. The malolactic fermentation mechanism is mainly transformation of L-malic acid (dicarboxylic acid) to an lactic acid (monocarboxylic acid). This change occurs due to the presence of malolactic and malic enzymes. All malic acid are degraded and this increase the pH levels which changes the taste of the wine. Not only do they start the process but they are responsible for the different aromas produced in wine by the nutrients presence and the quality of the grapes. Also, the presence of different strains can change the desirability of aromas' presence. The different availability of enzymes that contribute to the vast spectrum of aromas in wine are associated with glycosidases, β-glucosidases, esterases, phenolic acid decarboxylases and citrate lyases. By using molecular biology, researchers can help pick out different desirable strains that help improve the quality of wine and help with the removable of the undesirable strains. The same can be said about brewing beer as well which uses yeast with some breweries using lactic acid bacteria to change the taste of their beer. Management of bacteriophages in industry A broad number of food products, commodity chemicals, and biotechnology products are manufactured industrially by large-scale bacterial fermentation of various organic substrates. Because this involves cultivating enormous quantities of bacteria each day in large fermentation vats, a serious threat in these industries is the risk of contamination by bacteriophages, which can rapidly bring fermentations to a halt and cause economical setbacks. Areas of interest in managing this risk include the sources of phage contamination, measures to control their propagation and dissemination, and biotechnological defense strategies developed to restrain them. In the context of the food fermentation industry, the relationship between