Tag: Alcoholic fermentation

A single gram of baker's yeast can contain up to 25 billion cells. This microscopic fungus consumes sugar and expels carbon dioxide, which is precisely why does yeast make gas, a process known as fermentation.

For over 10,000 years, humans have harnessed the power of microorganisms for food production. So, what is an example of fermentation? The common process of making yogurt from milk provides a perfect illustration of lactic acid fermentation.

Fermentation is a biochemical process that humans have utilized for millennia to produce a wide array of foods and beverages, from bread and beer to yogurt and sauerkraut. During this process, microorganisms like yeast and bacteria break down carbohydrates to produce energy in the absence of oxygen, leading to significant changes in the starting material. The specific end products and resulting flavor profile depend heavily on the type of carbohydrate used and the microbes at work.

Globally, fermented foods and beverages have been a part of human culture for millennia. When microorganisms like yeast and bacteria consume sugars in an anaerobic (oxygen-free) environment, a metabolic process called fermentation occurs, transforming the sugars into simpler compounds. This fundamental process answers the question: **what happens to sugar when fermented?**