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ANAEROBIC ENZYMATIC CONVERSION OF ORGANIC COMPOUNDS

Ferment; Fermented; Fermentative; Fermenting; Zymosis; Fermentation Process; Cellular fermentation; Unfermented; Anaerobic fermentation; Ferments; Homofermentative metabolism; Homofermentative; Microbial fermentation; Bacterial fermentation; Fermentor; Zymogenous; Fermentation (biology); Heterofermentative; Fermentation (biochemistry); Fermantation; Fermintation

ferment

I. n.

Yeast, leaven, barm.

Fermentation, fungic transformation.

Agitation, commotion, tumult, heat, glow, fever, state of excitement.

II. v. a.

Set in fermentation, set fermenting, produce fermentation in, transform by means of a ferment.

Excite, agitate, heat.

III. v. n.

Work, be in a ferment, undergo fermentation, be fermented.

Be excited, be agitated, be on fire.

ferment

1) intellectual; social ferment

2) in ferment (the country was in ferment)

Ferment

·noun Intestine motion; heat; tumult; agitation.

II. Ferment ·vi To be agitated or excited by violent emotions.

III. Ferment ·noun That which causes fermentation, as yeast, barm, or fermenting beer.

IV. Ferment ·noun A gentle internal motion of the constituent parts of a fluid; fermentation.

V. Ferment ·noun To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to Heat.

VI. Ferment ·vi To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to Work; to Effervesce.

ويكيبيديا

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.

In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically.

Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans.

Industrial fermentation is a broader term used for the process of applying microbes for the large-scale production of chemicals, biofuels, enzymes, proteins and pharmaceuticals.

https://en.wikipedia.org/wiki/Fermentation

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