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Fermentation
This document discusses fermentation, which is an anaerobic process by which organisms like bacteria and yeast convert sugars into acids, gases, or alcohol without oxygen. It produces energy through glycolysis and then reduces pyruvate to products like lactic acid or ethanol. There are different types of fermentation defined by their end products, including lactic acid, alcoholic, acetic acid, and butyric acid fermentation. The fermentation process involves upstream and downstream steps to optimize conditions for microorganism growth and product recovery. Common fermentation methods are batch, continuous, fed-batch, aerobic, anaerobic, surface, and submerged fermentations.
