Zymosis - meaning and definition. What is Zymosis
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What (who) is Zymosis - 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
  • Mitochondrial]] outer membrane is omitted.
  • Fermentation in progress: [[carbon dioxide]] bubbles form a froth on top of the fermentation mixture.
  • Fermentation is used to generate the heme protein found in the [[Impossible Burger]].
  • Louis Pasteur in his laboratory

Zymosis         
·noun A zymotic disease.
II. Zymosis ·noun A fermentation; hence, an analogous process by which an infectious disease is believed to be developed.
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.

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.