Fermentation is an energy releasing process that occurs with a lack of oxygen. The results of fermentation are the break down of carbohydrates and other complex organic substances into simpler substances. In yeast and in most plant cells, fermentation produces ethyl alcohol, which is the most important ingredient in beer and wine, water and carbon dioxide.
Works Cited
Armstrong, E.A. (2004). The Importance of Fermentation. Retrieved August 30. 2011, from http://www.treelight.com/health/nutrition/Fermentation.html#pageToc1
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