fermentation

fermentation /fer·men·ta·tion/ (fer″men-ta´shun) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, producing energy in the form of ATP.

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fer·men·ta·tion (fûrmn-tshn, -mn-)

n.

Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

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fermentation

[fur′məntā′shən]

Etymology: L, fermentare, to cause to rise

a chemical change that is brought about in a substance by the action of an enzyme or microorganism, especially the anaerobic conversion of foodstuffs to certain products. Kinds of fermentation are acetic fermentation, alcoholic fermentation, ammoniacal fermentation, amylic fermentation, butyric fermentation, caseous fermentation, dextran fermentation, diastatic fermentation, lactic acid fermentation, propionic fermentation, storing fermentation, and viscous fermentation.

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fermentation,

n a chemical change that is brought about in a substance by the action of an enzyme or microorganism, especially the anaerobic conversion of foodstuffs to certain products such as acetic fermentation, alcoholic fermentation.

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fermentation

the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to lactic acid or ethyl alcohol, producing energy in the form of ATP. An essential part of the digestion that goes on in the rumen and in the colon and cecum of horses. Used commercially in the preparation of alcoholic beverages and the generation of by-products used as animal feed. Also the basic process in the manufacture of antibiotics.

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batch fermentation

one of the methods used in the industrial production of microorganisms, where the sterile growth medium is inoculated with the microorganisms and no additional growth medium is added.