Fermentation. From a general definition of the term fermentation, this is the anaerobic conversion of sugar and glucose to alcohol and carbon dioxide. In this case, through the process of fermentation there are chemical reactions that are induced by living or nonliving ferments that split complex organic compounds into smaller substances (El-Mansi & Bryce 34). Combining these definitions, it can be stated that fermentation is a process of converting carbohydrates like sugars into alcohol or acid. In most cases, yeast is used in the process of changing sugar to alcohol or bacteria are used in the creation of lactic acid in some foods (Vogel & Todaro 23).

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One molecule of pyruvate is converted to lactate while the other is concerted to ethanol and carbon dioxide in heterolactic acid fermentation (Vogel & Todaro 23).  

In summation, it can be indicated that fermentation which is a biochemical process is very useful in many different ways especially in food preservation as it helps in keeping food health for a long period of time. The processes and chemical reactions that take place in fermentation may seem to be very simple but they are very important. From the study on fermentation it is clear that alcohol and carbon dioxide are some of the by products of this process.  

Works Cited

El-Mansi, Mansi & Bryce, Charles. Fermentation Microbiology and Biotechnology. New York: Prentice Hall, 2007. Print

Fruton, Joseph. Fermentation: Vital or Chemical Process? New Jersey: Sage, 2006. Print

Vogel, Henry & Todaro, Celeste. Fermentation and Biochemical Engineering Handbook: Principles. Process Design, and Equipment. London: Wiley, 1997. Print