anaerobic fermentation

Anaerobic fermentation is a process in which microorganisms, like yeast and certain bacteria, break down sugars without oxygen. This process produces energy for the microorganisms and results in byproducts such as alcohol, carbon dioxide, or organic acids. A common example is yeast fermenting sugars in bread or beer, leading to rising dough or alcoholic beverages. Anaerobic fermentation is important in various industries, including food production and biofuel, as it allows the utilization of organic materials in environments where oxygen is limited.