Fermentation is a biochemical process in which microorganisms, such as yeast and bacteria, convert sugars into alcohol or organic acids in an anaerobic environment. This metabolic pathway is vital in the production of various foods and beverages, including bread, beer, and yogurt. During fermentation, energy is generated without the need for oxygen, making it essential for organisms in low-oxygen conditions. Additionally, fermentation can influence flavor, texture, and preservation of products, highlighting its importance in both culinary arts and industrial applications.