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Microorganisms that consume sugars and produce ethanol and carbon dioxide during fermentation.

A group of bacteria that ferments sugars into lactic acid, a process important in making yogurt, cheese, and sauerkraut.

A type of anaerobic respiration used by yeast and some bacteria where glucose is converted into ethanol and carbon dioxide.

A process that is the opposite of fermentation, where organisms use oxygen to break down food molecules to get chemical energy for cell function.

Bacteria that convert ethanol into acetic acid under aerobic conditions, important in the production of vinegar.

A process by which microorganisms break down molecules in the absence of oxygen to release energy, resulting in products like ethanol or lactic acid during fermentation.

The first step in the fermentation process where glucose is broken down into pyruvate, yielding small amounts of ATP and NADH.

A form of fermentation in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.

A fermented tea drink produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).

A fermentation process in which lactic acid bacteria convert sugars into lactic acid, preserving and enhancing the flavor and nutrition of food.

Live microorganisms that are believed to provide health benefits when consumed, commonly found in fermented foods.

The practice of relying on naturally-occurring bacteria and yeast to ferment food, rather than adding specific cultures.

A byproduct of fermentation that causes bread to rise and gives carbonation to alcoholic beverages.

A process that involves heating food products to kill undesirable bacteria, yeasts, and molds that could cause spoilage or disease, often applied after fermentation to stabilize products.

A bioreactor used for fermenting microorganisms under controlled conditions to produce fermented products like beer, yogurt, or pharmaceuticals.

A fermented milk drink similar to a thin yogurt that is made from kefir grains and cow, goat, or sheep milk.

A type of bread made by fermenting dough using naturally occurring lactobacilli and yeast.

A traditional Korean dish made from fermented vegetables, primarily napa cabbage and Korean radishes, with a variety of seasonings.

Finely cut raw cabbage that has been fermented by various lactic acid bacteria, known for its sour flavor and health benefits.

Referring to microorganisms that require oxygen, but at lower levels than are found in the atmosphere, relevant to certain types of fermentation.

Selected bacteria, molds, or yeasts that are added to begin the fermentation process in foods.