Fermentation is a natural metabolic process that converts sugars into acids, gases, or alcohol, often with the help of microorganisms such as yeast or bacteria. In the context of food and beverages, fermentation is commonly used to produce a wide variety of products, including bread, cheese, yogurt, beer, wine, and sauerkraut, among others. During fermentation, microorganisms break down the sugars present in the starting material, releasing energy and producing byproducts such as carbon dioxide, alcohol, or lactic acid. These byproducts often contribute to the flavor, texture, and preservation of the final product. Fermentation can occur spontaneously in some cases, but it is often carefully controlled and monitored in food production to achieve consistent results and ensure food safety.

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