what is fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. This process is carried out by microorganisms such as bacteria and yeast, and it can result in the production of various products, including alcohol, acids, and gases. In food production, fermentation may refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. Fermentation has been used for thousands of years and is an ancient technique for preserving food. It is still used today to produce a wide range of foods and beverages, including wine, cheese, sauerkraut, yogurt, and kombucha. Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits, including improved digestion and stronger immunity. Industrial fermentation is also used for the large-scale production of chemicals, biofuels, enzymes, proteins, and pharmaceuticals.