Anaerobic energy path
Cells oxidise sugars part-way and dump electrons on lactate, ethanol or acetate.
In the kitchen, fermentation is controlled change: lactic bacteria sour cabbage into kimchi, moulds and bacteria build doenjang, yoghurt cultures thicken milk.
In the cell it remakes NAD+ so glycolysis can continue. Pasteur (1857) tied living yeast to the vat.
Traits
NAD+ recycling
Without a respiratory chain, fermentation keeps glycolysis running.
Acid as a fence
Lactic and acetic acids lower pH so many spoilers fail.
Community craft
Kimchi and doenjang are successions, not one branded cell.
Not rot by another name
The same microbes can spoil a jar if salt, temperature or hygiene slip.
Human alliance
Every inhabited region invented a ferment. Chemistry is shared; recipes are local.
Fermentation is an ally of flavour and storage, not a pathogen protocol.
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