What is microbial fermentation?

Microbial fermentation is a metabolic process that converts sugars into acids, gases, or alcohol, primarily in the absence of oxygen. This process is utilized by various microorganisms, including yeasts and bacteria, to generate energy when oxygen is limited or unavailable. During fermentation, organic compounds like glucose are broken down, and as a result, byproducts such as ethanol or lactic acid are produced, depending on the type of organism and the substrates involved.

For example, in alcoholic fermentation, yeast converts sugars into ethanol and carbon dioxide, which is crucial for the production of beverages like beer and wine. In lactic acid fermentation, certain bacteria convert sugars into lactic acid, which is used in yogurt production and other fermented foods. This makes fermentation a significant biological process in food production and energy conversion under anaerobic conditions, highlighting its importance in both ecological and industrial contexts.