What goes in and out of fermentation?

Fermentation is a metabolic process where microorganisms, such as yeast or bacteria, convert sugars into energy, producing byproducts like alcohol, carbon dioxide, and organic acids. In this process, sugars (glucose, fructose) serve as the primary input, while the outputs include ethanol (in alcoholic fermentation), carbon dioxide, and various other compounds depending on the type of fermentation. For instance, lactic acid fermentation produces lactic acid instead of ethanol. Overall, fermentation is crucial in food production, biofuel generation, and various biochemical applications.