Question #e7ce2
1 Answer
"Fermentation" is an anaerobic process that converts sugars to alcohols and acids, with carbon dioxide by-product. "Types" are more a function of the materials fermented than a change of the chemical mechanisms.
Explanation:
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology.
Bacterial and Yeast fermentation are really the only TWO distinct types. Alcholic and Lactic fermentations are two extremely common "types" designated again primarily on their products than the process.
Although not usually recommended as an academic source, for the best overview in easy language, see:
https://en.wikipedia.org/wiki/Fermentation
