Fermentation (journal)

Ferm**entation** is a natural biological process where microorganisms like yeast and bacteria convert organic substances, such as sugars, into energy and other byproducts, often in the absence of oxygen. This process is essential for producing many foods and beverages, including bread, beer, and yogurt. During fermentation, sugar molecules are broken down into simpler compounds, producing alcohol, carbon dioxide, or acids, which influence flavor, texture, and preservation. It is a vital technique in both food production and biotechnology, enabling the creation of diverse products with unique characteristics.