Fermentation

Fermentation is an anaerobic cellular process in which organic food is converted to simple compounds. Fermentation produces ATP. The amount of ATP produced by fermentation is significantly lower than the amount of ATP produced by cellular respiration. This process occurs in fruit, fungi, bacteria, yeast, and animal muscle. Humans control the process to produce bread, alcohol, and vinegar. The process is anaerobic, but does may occur in the presence of oxygen. It occurs in muscle tissue when the oxygen supply to the muscle is low.

Fermentation is controlled to produce alcohol.