Fermentation

Fermentation — the metabolic process by which microorganisms (bacteria, yeast, fungi) convert sugars to alcohol, acids, or gases — is one of humanity's oldest food technologies. It enabled the preservation of food (yogurt, cheese, kimchi, sauerkraut, pickles), the production of alcohol (beer, wine, spirits), and the development of flavors (aged cheese, bread, soy sauce, vinegar) that define cuisines worldwide. Fermentation was the key technology enabling early civilizations to store food through winters and long voyages. The discovery that fermented grape juice produced wine — and that wine could be preserved — was transformative. Modern fermentation science has also enabled the industrial production of antibiotics, insulin, vitamins, and biofuels.