The process for fermentation is an anaerobic biochemical process. The first process is cellular respiration where the acid pyruvate acid through glycolysis where the net 2 ATP molecules are formulated. In the second step, the pyruvate is then converted to lactic acid, ethanol, or other compounds in the following phase. NAD+ is generated here, and it is re-utilized in the glycolysis process.

The gut microbiome is the term used to refer to the microorganisms such as bacteria, archaea, fungi and viruses that inhabit the digestive tracts. The gut microbiome plays a significant role in your health by assisting in the process of controlling digestion and benefitting your immune system and various other health factors.

Lactic acid fermentation refers to the preserving and production of wholesome foods

The anaerobic conversion of fructose and glucose (sugars) into ethanol and carbon dioxide is known as alcoholic fermentation. Yeasts and a few bacteria (Zymomonas mobilis) carry out the procedure.

Vinegar is produced when acetic acid bacteria combine with alcoholic beverages such as wine. Certain oxidation reactions occur during oxidative fermentation, generating vinegar as a byproduct.

Clostridium's anaerobic bacteria ferment dietary fibre to produce butyric acid, which provides vital energy to the colorectal epithelium.