Fermentation

Fermentation is a metabolic process where microorganisms, such as yeast and bacteria, convert sugars into acids, gases, or alcohol. This process occurs in environments with little or no oxygen and is widely used in food production, especially in making items like yogurt, bread, and kefir. During fermentation, these microorganisms break down the sugars and create various byproducts that can alter the flavor, texture, and nutritional content of the food.