Fermentation is a metabolic process where microorganisms like yeast and bacteria convert organic compounds—typically carbohydrates such as sugars and starches—into simpler substances. This transformation often occurs in the absence of oxygen (anaerobic conditions) and results in the production of energy along with byproducts such as alcohol, organic acids, and gases.
Historical Context
- Ancient Practice: Humans have utilized fermentation for thousands of years to produce food and beverages such as bread, yogurt, cheese, wine, and some types of tea such as pu’er tea.
- Scientific Discovery: In the 19th century, Louis Pasteur studied fermentation and concluded that it was a biological process carried out by microorganisms, laying the foundation for modern microbiology.