What is fermentation and how do fungi contribute to it? 

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Fermentation is a process where living organisms break down sugars without using oxygen to get energy. One important type of fungi, called yeast, plays a key role in fermentation. Yeasts convert sugars into alcohol and carbon dioxide through a process called alcoholic fermentation.

Fungi contribute to fermentation in several ways:

a. Bread making – Yeast produces carbon dioxide, which makes the dough rise and gives bread its soft texture.

b. Wine and beer production – Yeast turns sugars in fruits or grains into alcohol and bubbles (carbon dioxide), creating alcoholic drinks.

c. Yogurt and cheese production – Although mainly done by bacteria, some fungi can also help in the ageing and flavouring of certain cheeses.

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