The significance of the process of fermentation lies in its ability to convert sugars into energy in the absence of oxygen. This metabolic process occurs in various organisms, including yeast and bacteria. Fermentation produces energy as well as byproducts such as alcohol or lactic acid, which have industrial and culinary applications. For example, alcoholic fermentation is utilized in brewing and winemaking, while lactic acid fermentation is essential in producing yogurt and sauerkraut. Fermentation also plays a role in enhancing food preservation.