The chemical name for the process of fermentation is anaerobic respiration. This biological process occurs in the absence of oxygen, wherein microorganisms like yeast and some bacteria convert sugars into carbon dioxide and alcohol or organic acids. For example, yeast performs alcohol fermentation, producing ethanol and carbon dioxide from glucose, which is utilized in brewing and baking. In lactic acid fermentation, which occurs in muscle cells when oxygen is scarce, glucose is transformed into lactic acid. Fermentation is crucial in various food and beverage production processes and plays a role in energy production in cells.