One of the first methods for preserving food was fermentation. It has changed, become more sophisticated and become more varied over the years. These days, homes, small-scale food companies, and big businesses all employ this technology to create a range of food items. Fermentation improves food's nutritional value and helps ensure food safety, especially when refrigeration or other food processing facilities are not accessible. Technology for fermentation has been made possible during the past century by advancements in microbiology, biotechnology, process engineering, process control, and instrumentation. Industrial food and beverage fermentation continues to be a fusion of age-old traditions and current technical discoveries, with the pharmaceutical and biotechnology sectors benefiting greatly from advancements in fermentation technology. Fermentation has emerged as one of the key technologies in the alternative protein revolutions, and as a result, it is evolving into a technology for the sustainable synthesis of food components that are often taken from animal or plant sources. The butanol fermentation process has advanced significantly as a result of the attention given by many researchers to butanol fermentation using sustainable and renewable resources, particularly lignocellulosic materials. Butanol fermentation still has several limitations, such as low butanol concentration and productivity, high feedstock costs, and product inhibition, which make it less competitive than the manufacture of alternative biofuels.