How does fermentation work?

Fermentation is a process by which microorganisms like bacteria, yeast, and fungi break down organic substances like sugar and produce alcohol, carbon dioxide, or organic acids as byproducts. Fermentation can occur naturally or can be induced under controlled conditions. The process is widely used in the food and beverage industry for the production of bread, cheese, yogurt, beer, wine, and many other products.

The fermentation process involves several steps. First, the substrate, which can be any organic compound that can be metabolized by the microorganism, is broken down into simpler compounds like glucose. Then, the microorganisms break down the glucose or other sugars into pyruvate through a process called glycolysis. This process produces energy in the form of ATP and NADH.

The next step in fermentation is the conversion of pyruvate to another organic compound like ethanol, lactic acid, or acetic acid. This step is carried out by specific enzymes produced by the microorganisms. The final step involves the regeneration of the coenzyme NAD+, which is required for the continuation of glycolysis. The regenerated NAD+ is then used in the breakdown of more glucose or other organic compounds.

Fermentation is a versatile process that can be used to produce a wide range of products with different flavors and textures. The process is also used in the pharmaceutical industry for the production of antibiotics, vitamins, and other products. Fermentation has been used for thousands of years by humans to preserve food and to produce alcoholic beverages.