What is fermentation in biotechnological terms?

Fermentation, in biotechnological terms, is defined as a metabolic process that specifically converts sugars into acids, gases, or alcohol. This biological process is carried out by microorganisms, such as yeast and bacteria, under anaerobic (absence of oxygen) or aerobic (presence of oxygen) conditions, depending on the specific type of fermentation and the microorganisms involved.

The significance of fermentation lies in its wide application across various industries, including food production (such as in the making of bread, yogurt, and alcoholic beverages) and biofuel production (like ethanol). During fermentation, organisms break down carbohydrates, primarily sugars, to generate energy, of which by-products such as carbon dioxide and ethanol are produced.

This process is distinct from other biotechnological methods, such as heat sterilization, cloning DNA, or producing synthetic proteins, which involve different mechanisms and applications. Fermentation remains a cornerstone of bioprocessing and biomanufacturing, highlighting the vital role of microorganisms in transforming raw materials into valuable products.