Bread
Alcohols are made using fermentation. Fermentation creates the bubbles that make cakes and bread airy and light.
Two things made by the process of fermentation are yogurt and sauerkraut. Fermentation is a metabolic process that produces energy without the use of oxygen and is used to preserve food, enhance flavor, and produce beneficial bacteria.
Ajinomoto is a brand name from Japan and its food seasoning product is made of "Monosodium Glutamate". A substance made by fermentation of extracts from sugar cane and tapioca.
Fermentation....
It is called "fermentation" to be precise "aerobic fermentation".
Alcohol, ethanol, methanol. It's from the fermentation of plants, so it's available anywhere.
ethanol
ethanol.
Wine is typically made through anaerobic fermentation, where yeast convert sugars into alcohol and carbon dioxide in the absence of oxygen. Oxygen exposure during fermentation can lead to off-flavors in the wine.
Pyruvic acid is made during glycolysis and is later used in fermentation.
When bacteria undergo anaerobic respiration, they ferment, producing an alcohol functional group. This is used in many bacterially cultured dairy produts like yogurt and cheese. This is also obviously a critical part of alcohol production, though that isn't exactly food.
Yes, it can be.