Fermentation (1)
Fermentation is a metabolic process that converts carbohydrates, such as sugars and starches, into alcohol or organic acids using microorganisms like yeast, bacteria, or fungi. It is a critical biological and industrial process with various applications. Here are some key aspects of fermentation:
Microorganisms: The most common microorganisms involved in fermentation are yeast (Saccharomyces cerevisiae) and lactic acid bacteria. Yeast is used in alcoholic fermentation, producing ethanol and carbon dioxide, while lactic acid bacteria are used in lactic acid fermentation, producing lactic acid.
CMP Bio World 