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 Fermentation could also be a metabolism that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In the context of food production, it's getting to more broadly ask any process during which the activity of microorganisms brings a couple of desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation during process which is produces acid found in such sour foods as pickled cucumbers, kombucha, kimchi and yogurt, also as for producing alcoholic beverages like wine and beer. Fermentation also occurs within the gastrointestinal tracts of all animals, including huma. The basic mechanism for fermentation remains present altogether cells of upper organisms. Mammalian muscle carries out fermentation during times of intense exercise where oxygen supply becomes limited, resulting in the creation of acid .In invertebrates, fermentation also produces succinate and alanine. Fermentative bacteria play an important role within the production of methane in habitats starting from the rumens of cattle to sewage digesters and freshwater sediments.    

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