Fermentation has been used for thousands of years to produce foods and beverages like wine, beer, cheese, and yogurt. Louis Pasteur discovered that bacteria cause wine to spoil and suggested heating wine to kill the bacteria, leading to the process of pasteurization. Fermentation extends the shelf life of foods through various microorganisms breaking down sugars or starches in an anaerobic process, but it can also potentially create undesirable flavors if bad bacteria prevail. There are three main types of fermentation - bacterial, yeast, and mold/enzyme fermentation - which are used in various applications from pickling and vinegar to chocolate, coffee, tea, and more.