Yeast fermentation

Yeast fermentation is a natural process where yeast, a type of microorganism, converts sugars into alcohol and carbon dioxide. This process is essential in making products like bread, beer, and wine. When yeast consumes sugar, it produces alcohol as a byproduct, which gives drinks their alcoholic content, and carbon dioxide, which helps bread rise. Fermentation occurs in anaerobic conditions, meaning it doesn't require oxygen. This versatile process not only contributes to food and beverage production but also plays a role in various biochemical applications and is vital in many cultures around the world.