What is fermentition?

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the process in which glucose is broken down anaerobically.

Microorganisms utilize fermentation as a means to generate metabolites and energy (ATP). The process starts when glucose is broken into two molecules of pyruvate, which is further reduced to other products. Depending on the microorganism, the products can include hydrogen, carbon dioxide, ethanol, lactate, or other organic acids.

Fermentation plays a significant role in food preservation and the production of beverages such as wine and beer. It is also used in the production of biofuels, such as ethanol from corn, and in the manufacture of dairy products, such as cheese and yogurt.