industrial fermentation

Fermentation is a chemical process where molecules like glucose are broken down anaerobically, meaning without oxygen. This process, at least 10,000 years old, is recognized for its role in the production of wine and beer, where carbon dioxide gas is released.1

In a narrower sense, fermentation involves microorganisms like yeasts breaking down substances. This leads to the production of various compounds, including ethyl alcohol and carbon dioxide. The core of fermentation is the enzyme-catalyzed breakdown of molecules, such as glucose, into simpler substances like pyruvic acid, which yields chemical energy.1

Industrial fermentation utilizes specific microorganisms under controlled conditions to produce a wide range of products, including alcohols, acids, and even antibiotics. Prokaryotes, a type of microorganism, are also vital in industrial fermentation for applications like biofuel generation.12