Fermentation process

Fermentation is a natural process where microorganisms, like yeast and bacteria, convert sugars into alcohol, gases, or acids in an anaerobic (oxygen-free) environment. It’s used to make a variety of foods and beverages, such as bread, yogurt, beer, and wine. During fermentation, yeast breaks down sugars into alcohol and carbon dioxide, while certain bacteria produce lactic acid. This process not only helps preserve food but also enhances flavors and nutritional value. Fermentation has been utilized for thousands of years and remains essential in many culinary traditions around the world.