# Fermentation in Food Chemistry

- By: Kate Graham
- Publisher: College of Saint Benedict/Saint John's University
- Source: [LibreTexts](https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Fermentation_in_Food_Chemistry_(Graham))
- Licence: [CC BY-NC 4.0](https://creativecommons.org/licenses/by-nc/4.0/)
- Read at LibreTexts: https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Fermentation_in_Food_Chemistry_(Graham)
- PDF: https://downloads.libretexts.org/api/v1/download/chem-306236/pdf

Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the absence of oxygen to generate alcohol and carbon dioxide. Humans have been exploiting fermentation for making bread, wine, beer, and many types of food.