Fermentation in food processing. Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganismsâyeasts or bacteriaâunder anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar ...