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Fermentation



Fermentation is the biochemical process in which energy is extracted from sugar without the use of oxygen. There are two main types of fermentation, lactic acid fermentation and alcohol fermentation. Lactic acid fermentation can have many purposes, but two of the most common are supplying our muscles with cellular respiration and the conversion of lactose into lactic acid in products like yogurt. This type of fermentation can be carried out as the pyruvate is broken down into lactic acid. Alcohol, or ethanol, fermentation breaks pyruvate down as well, to complete its process, but ethanol and carbon dioxide are the products of this type of fermentation. Ethanol fermentation also has different purposes. Alcohol fermentation has a lead role in the act of bread making, brewing, and wine making. Throughout the rest of this site, we will explore, in further detail, the process of fermentation and its products.