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Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is a way of extracting energy from carbohydrates in the absence of oxygen.

The process of fermentation is ancient and has been used by humans for millennia to produce a variety of foods and beverages. Common examples include bread, yogurt, cheese, wine, and beer. The microorganisms involved, such as yeast and certain bacteria, break down complex carbohydrates into simpler substances. For instance, yeast ferments sugars into ethanol and carbon dioxide, a process crucial for baking and brewing. Lactic acid bacteria ferment sugars into lactic acid, which is responsible for the tangy taste in yogurt and sauerkraut.

Different types of fermentation are categorized by the end products. Alcoholic fermentation produces ethanol and carbon dioxide. Lactic acid fermentation produces lactic acid. Other types include propionic acid fermentation and butyric acid fermentation, each yielding specific organic acids. The specific microbes and conditions (temperature, pH, nutrient availability) determine the outcome of the fermentation. This biological transformation is not only vital for food production but also plays a role in industrial processes and the human gut microbiome.