Fermentation techniques involve the use of microorganisms, such as bacteria and yeast, to convert sugars into acids, gases, or alcohol. This process is essential in producing various foods and beverages, including yogurt, sauerkraut, and beer. The conditions for fermentation, such as temperature and pH, can significantly affect the final product's flavor and texture. There are several methods of fermentation, including lactic acid fermentation, which is used in dairy products, and alcoholic fermentation, commonly seen in brewing. Each technique requires specific strains of microorganisms and controlled environments to ensure successful fermentation and desirable outcomes in the final products.