What is a fermentation process in biotechnology?

The fermentation process in biotechnology is a metabolic pathway where microorganisms, such as yeasts and bacteria, convert sugars into other compounds, primarily acids, gases, or alcohol. This process is anaerobic, meaning it occurs in the absence of oxygen, and is utilized in various applications, including food production, biofuel generation, and pharmaceuticals. During fermentation, the microorganisms break down carbohydrates, allowing for the production of products like ethanol in brewing, lactic acid in yogurt, and carbon dioxide in bread-making.

The other options describe different processes unrelated to fermentation. Sterilization refers to the elimination of all forms of microorganisms from biological samples, which is typically achieved through heat, chemicals, or radiation, rather than through metabolic processes. Protein synthesis involves translating genetic information into proteins, which is distinct from fermentation. The extraction of organic compounds from plants involves processes like distillation or solvent extraction, focusing on isolating compounds rather than converting sugars into other substances through microbial metabolism.