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What (who) is Fermentation - definition

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

fermentation

ferment

I. n.

1.

Yeast, leaven, barm.

2.

Fermentation, fungic transformation.

3.

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

II. v. a.

1.

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

2.

Excite, agitate, heat.

III. v. n.

1.

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

2.

Be excited, be agitated, be on fire.

ferment

(fermented)

1.

Ferment is excitement and trouble caused by change or uncertainty.

The whole country has been in a state of political ferment for some months.

= turmoil

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2.

If a food, drink, or other natural substance ferments, or if it is fermented, a chemical change takes place in it so that alcohol is produced. This process forms part of the production of alcoholic drinks such as wine and beer.

The dried grapes are allowed to ferment until there is no sugar left and the wine is dry...

To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.

VERB: V, V n

• fermentation

Yeast is essential for the fermentation that produces alcohol.

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Wikipedia

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

Examples of use of Fermentation

1. Traditional fermentation reduces the levels of isoflavones two– to threefold.

2. He oversees the entire whiskey–making process of milling, yeasting, fermentation, distillation, charcoal mellowing and maturation.

3. The wine had been buried to be out of sight during the fermentation process.

4. It is in the second fermentation that carbon dioxide is emitted and bubbles produced.

5. The fermentation organism enjoys popularity with stock breeders for its high profitability.