During fermentation, microorganisms such as yeast and bacteria convert sugars into acids, gases, or alcohol. This anaerobic process allows organisms to generate energy when oxygen is scarce. In yeast fermentation, for example, glucose is transformed into alcohol and carbon dioxide, which is fundamental in brewing and baking. Fermentation also plays a role in the production of various foods and beverages, including yogurt and sauerkraut, showcasing its significance in both industry and food science.