Fermentation

Fermentation:

 The anaerobic decomposition of complex organic substances by microorganisms such as bacteria, molds, or yeast (called ferments) on a fermentation substrate that produces simpler substances or
other desired effects, such as the yielding of ethanol and carbon dioxide from yeast for commercial purposes, the production of ATP and energy production, and the development of antibiotics and enzymes. Fermentation is used by microflora of the large intestine to break down indigestible carbohydrates. Large fermentors are used to culture microorganisms for the production of some commercially valuable products such as bread, beer, wine, and other beverages.