Answer:
Basically bread, alcohol, and ciders.
Explanation:
FERMENTATION: the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
"There are three basic forms of fermentation:
Lactic acid fermentation; when yeasts and bacteria convert starches or sugars into lactic acid in foods like sauerkraut, kimchi, pickles, yoghurt and sourdough bread.
Ethyl alcohol fermentation; where the pyruvate molecules in starches or sugars are broken down by yeasts into alcohol and carbon dioxide molecules to produce wine and beer.
Acetic acid fermentation of starches or sugars from grains or fruit into sour tasting vinegar and condiments. This is the difference, for example, between apple cider vinegar and apple cider. "
-https://eatcultured.com/blogs/our-awesome-blog/fermentation-the-basics
