Fermentation processes

Fermentation is a natural process where microorganisms like yeast and bacteria convert sugars into energy, producing byproducts such as alcohol, carbon dioxide, or acids. This process occurs in food and drinks like bread, beer, wine, and yogurt, often enhancing flavor and texture. Fermentation is anaerobic, meaning it happens without oxygen, and it has been used for thousands of years to preserve and transform foods. It relies on specific microbes and conditions, making it a sustainable method to produce a variety of consumables while also contributing beneficial probiotics in some cases.