Microbial Fermentation

Microbial fermentation is a natural process where tiny organisms like bacteria or yeast break down sugars and other compounds to produce energy. During this process, they create useful products such as alcohol, vinegar, bread, yogurt, and antibiotics. It operates without oxygen (anaerobic), making it essential for many food production methods and industrial applications. Essentially, fermentation harnesses microorganisms' ability to convert raw ingredients into valuable substances, playing a vital role in food, medicine, and biotechnology industries.