Fermentation is the process by which sugar molecules are oxidized to produce simpler chemicals that can be used to generate chemical energy. Biological activities rely on chemical energy, often in the form of adenosine triphosphate, to function. “Foods or drinks created by regulated microbial growth and the conversion of food components through enzymatic activity” is the official definition of fermented foods. Our experts are here to help you with writing and publishing your data in this field in a better way.