How do microorganisms, such as yeast and bacteria, play a role in fermentation?

Microorganisms, such as yeast and bacteria, play a crucial role in the process of fermentation. Fermentation is a metabolic process that converts sugars and other organic compounds into alcohol, acids, or gases. Microorganisms are responsible for carrying out this process by breaking down carbohydrates in the absence of oxygen.

In the case of yeast, they convert sugars into alcohol and carbon dioxide through a process called alcoholic fermentation. This process is commonly used in the production of beer, wine, and other alcoholic beverages. The carbon dioxide produced during fermentation is what gives these beverages their characteristic fizziness.

Bacteria, on the other hand, are responsible for carrying out lactic acid fermentation, which is used in the production of yogurt, cheese, and other dairy products. During this process, bacteria convert lactose, a sugar found in milk, into lactic acid, which gives these products their sour taste and extends their shelf life.

In addition to these common examples, microorganisms play a role in many other types of fermentation, including acetic acid fermentation used in vinegar production, and citric acid fermentation used in the production of soft drinks and other foods. Without the role of microorganisms in fermentation, many of these products would not exist.