Fermentation
An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as bacteria and fungi.
Common fermented products
- Beer
- Wine
- Mead
- Sake (rice wine)
- Miso
- Soy sauce
- Kombucha
- Vinegar
- Natto
References
- ↑ The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, https://www.britannica.com/science/fermentation. Accessed 5 May 2025.