What is another word for fermentation agents?
Pronunciation: [fɜːmɪntˈe͡ɪʃən ˈe͡ɪd͡ʒənts] (IPA) 
Fermentation agents are critical components in many industrial and culinary processes. These agents help transform organic substances into useful products such as food, beverages, and chemical compounds. There are various names for fermentation agents, including microorganisms, cultures, starters, and yeast. Microorganisms aid in fermentation by breaking down sugars and carbohydrates into metabolic byproducts such as carbon dioxide and alcohol. Cultures or starters, on the other hand, refer to microorganisms that are intentionally added to a mixture to initiate fermentation. Yeast, though technically a microorganism, has a much broader application as it can be used for both leavening and fermentation purposes. Regardless of their name, fermentation agents play a crucial role in producing a range of products that we use and enjoy on a daily basis.
