Fermentation

           

Certain bacteria that produce lactic acid as a waste product during fermentation are important to the food industry. Fermentation by these bacteria produce cheese, yogurt, pickles, sauerkraut and kimchi.

Alcoholic fermentation is carried out by yeast producing ethyl alcohol and carbon dioxide.  Alcoholic fermentation is used to produce beer, wine, and other alcoholic beverages. It is also a process that causes bread dough to rise.  Since the yeast quickly use up the oxygen dissolved in the dough, they switch over to fermentation, giving off tiny bubble of carbon dioxide.