Fermentation

Anaerobic breakdown of sugars by microbes — humanity’s oldest applied biochemistry.

Core Principles & Analysis

• Yeast fermentation has raised bread and brewed beer and wine for many thousands of years.
• Pasteur showed in 1857 that living microbes drive it, calling fermentation "life without air".
• Lactic fermentation preserves yogurt, kimchi, and sauerkraut — and fuels sprinting muscles.

Specifications & Metrics

• GENERAL FORM: C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂