Fermentation is the metabolic process where glucose is broken down in the absence of oxygen to release products like lactic acid or alcohol.
In this process, less energy (2ATPs) is released.
Example: Wine, beer and yoghurt are commercially produced using microbes like yeast.
Fermentation can occur in the absence and presence of oxygen both.
In the presence of oxygen, it is called aerobic fermentation. It occurs at the beginning of the fermentation process and is an intense and quick phase.