Fermentation is a metabolic process that converts sugars into alcohol, gases, or organic acids using microorganisms such as bacteria, yeast, or fungi. It is commonly used in the production of food and beverages such as beer, wine, cheese, yogurt, and bread. Fermentation can also be used to produce biofuels and pharmaceuticals. Researchers study fermentation processes to optimize production efficiency, improve product quality, and develop new fermentation technologies.