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Fermentation may be a
organic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it's narrowly defined because the extraction of energy from carbohydrates within the absence of oxygen. Within the context of food production, it should more broadly sit down with any process during which the activity of microorganisms brings a couple of desirable change to a foodstuff or beverage. The science of
fermentation is understood as zymology.
Fermentation is that the primary means of manufacturing nucleotide (ATP) by the degradation of organic nutrients anaerobically. Humans have used
fermentation to provide foodstuffs and beverages since the Neolithic Age.
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