Normal fermentation is an essential process that occurs in various industries, including food, beverage, and pharmaceuticals. This process is necessary for the conversion of organic substances such as sugars and carbohydrates into products with higher value. There are several synonyms for normal fermentation, including alcoholic fermentation, natural fermentation, spontaneous fermentation, lactic acid fermentation, and biotic fermentation. Alcoholic fermentation refers to the conversion of sugars into alcohol and carbon dioxide, while natural fermentation is the process of allowing microorganisms to carry out the fermentation process without adding any artificial agents. Spontaneous fermentation, on the other hand, occurs naturally, and lactic acid fermentation is when sugars are converted to lactic acid. Biotic fermentation is the use of microorganisms to carry out the fermentation process.