Fermentation (beer-picture will not upload)

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. It is an anaerobic alternative to cellular respiration. Muscle cells regenerate NAD+ by a process called lactic acid fermentation. Alcohol fermentation is used in brewing, winemaking, and baking in which sugars are converted to ethyl alcohol.

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