Define Fermentation.

Fermentation is a natural metabolic process that involves the conversion of organic compounds, such as carbohydrates, into simpler substances by microorganisms like bacteria, yeast, or fungi in the absence of oxygen. This process typically occurs anaerobically, meaning without the use of oxygen.

During fermentation, microorganisms break down complex molecules like sugars or starches into simpler compounds like alcohol, acids, or gases, releasing energy in the form of ATP (adenosine triphosphate). The primary purpose of fermentation for microorganisms is to generate energy in environments where oxygen is limited or absent.

Common examples of fermentation include:

• Yeast Fermentation: Yeast converts sugars into ethanol (alcohol) and carbon dioxide during the production of alcoholic beverages like beer and wine.
• Lactic Acid Fermentation: Certain bacteria, such as Lactobacillus, convert sugars into lactic acid, producing foods like yogurt, sauerkraut, and pickles.
• Acetic Acid Fermentation: Acetobacter bacteria convert ethanol into acetic acid, resulting in vinegar production.

Fermentation is also utilized in food preservation, flavor development, and the production of various foods and beverages. It plays a crucial role in the production of fermented dairy products, bread, cheese, soy sauce, and other fermented foods that contribute unique flavors, textures, and nutritional benefits to diets worldwide.