Fermantasyon, or fermentation, is a natural process where microorganisms like bacteria and yeast convert sugars into acids, gases, or alcohol. This process occurs in anaerobic conditions, meaning it happens without oxygen. Common examples of fermentation include the production of yogurt, bread, and beer. During fermentation, the microorganisms break down carbohydrates, releasing energy and creating byproducts. For instance, in the case of alcoholic beverages, yeast ferments sugars from grains or fruits, producing alcohol and carbon dioxide. This process not only preserves food but also enhances flavors and nutritional value.