Fermentation is a metabolic process that coverts sugars to acids, gases, and/or alcohol using yeast or bacteria. Another way of seeing this process would be simply the absence of the electron transport chain and creation of lactic acid or acetate from reduced carbon sources. The science of fermentation is known as zymology. This anaerobic process generates ATP through substrate-level phosphorylation, and the energy to allow this process to happen comes from carbohydrates. Fermentation is used in many daily foods and other consumable items most people intake, whether it’s bread, yogurt, or alcohol there is a wide importance of fermentation in order to make these products. Without it beers could not be brewed, bread wouldn’t rise, and other foods couldn’t be produced without those catalysts and processes.