When micro-organisms such as fungi and bacteria convert organic substances into energy, such as sugars, we call it fermentation. There would be no wine, beer or bread without fermentation.
When micro-organisms such as fungi and bacteria convert organic substances into energy, such as sugars, we call it fermentation. There would be no wine, beer or bread without fermentation.
A question of definition
The traditional scientific definition says that no oxygen is used in fermentation. This kind of anaerobic process takes place in the brewing of beer, where yeasts convert sugars into alcohol without the use of oxygen. Nowadays, fermentation is mostly given a wider definition which does not differentiate between aerobic (with oxygen) and anaerobic. This means therefore that the rising of bread, where the yeasts in the dough do use oxygen, is included in the term, fermentation.
Alternative fuel
Fermentation is part of lots of production processes. Those of beer or bread are well-known, but bacteria can also produce lactic acid, vinegar and even hydrogen from organic material. Hydrogen can be used as a clean alternative to fossil fuels and nuclear energy.