 The fermentative microbial communities studied in this research had the potential to convert low-value dairy co-products into renewable chemicals, such as acetic, lactic, and succinic acids. These acids can then be used in various industries, such as food processing, cosmetics, and biofuels. Additionally, the study identified certain genes present in the microbial community that were indicators of the ability to use specific sugars as a growth substrate. This information could help guide future research on how to optimize the fermentation process to maximize the production of desired chemicals. This article was authored by Kevin A. Walters, Kevin A. Walters, Kevin A. Walters, and others.