The chemical change that occurs during fermentation is the conversion of sugars into alcohol and carbon dioxide by microorganisms, primarily yeasts and bacteria. This anaerobic process takes place in the absence of oxygen and is utilized in the production of various foods and beverages such as bread, beer, and wine. During fermentation, enzymes break down glucose and other carbohydrates, thus releasing energy while producing byproducts that convey unique flavors and textures. Fermentation is also significant for its applications in food preservation and enhancing the nutritional value of foods.