Fermentation is a natural process that occurs in certain compounds or elements from the action of different actors and that could be simplified as an incomplete oxidation process. Fermentation is the process that occurs in some foods such as bread, alcoholic beverages, yogurt, etc., and whose main agent is yeast or different chemical compounds that supplement its action.
Fermentation is carried out by different bacteria and microorganisms in anaerobic media, that is, in which there is a lack of air, which is why it is an incomplete oxidation process. Bacteria or microorganisms, as well as yeasts, feed on some type of natural component and multiply, changing the composition of the initial product. In the case of yeasts that are used to ferment bread, they require the presence of sugar or glucose since it is this that becomes their food and allows them to grow in size. The same happens with the alcoholic fermentation that gives drinks such as wine or beer.
Both in the case of fermentation that takes place in food and that that takes place in beverages, both involve the conversion of sugars into ethanol and this is the reason why many times fermented foods (such as bread or yogurt) have a certain aroma that comes from the presence of these natural gases. Depending on the type of product referred to, the fermentation process will be different, requiring a greater or lesser amount of ferment, more or less rest time, more or less amount of sugars. The excess of the fermentation process can easily ruin the product since the presence of too much gases makes it lose its quality of consumable by the human being.
