Biotechnology

Fermentation is an anaerobic metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, organic acids, or gases. This enzyme-driven process generates energy by breaking down carbohydrates without oxygen. Widely used in food production, fermentation creates products such as yogurt, bread, beer, and wine. It also plays a vital role in biotechnology for producing biofuels, enzymes, and pharmaceuticals. The process enhances food preservation, flavor, and texture. Understanding fermentation methods and applications is key for industrial and biotechnological advancements.