fermentation


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fermentation

 [fer″men-ta´shun]
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.

fer·men·ta·tion

(fĕr'men-tā'shŭn),
1. A chemical change induced in a complex organic compound by the action of an enzyme, whereby the substance is split into simpler compounds.
2. In bacteriology, the anaerobic dissimilation of substrates with the production of energy and reduced compounds; the mechanism of fermentation does not involve a respiratory chain or cytochrome, hence oxygen is not the final electron acceptor as it is in oxidation.
[L. fermento, pp. -atus, to ferment, from L. fermentum, yeast]

fermentation

(fûr′mən-tā′shən, -mĕn-)
n.
Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

fer·men·ta·tion

(fĕr'mĕn-tā'shŭn)
1. A chemical change induced in a complex organic compound by the action of an enzyme, whereby the substance is split into simpler compounds.
2. bacteriology The anaerobic dissimilation of substrates with the production of energy and reduced compounds; the mechanism of fermentation does not involve a respiratory chain or cytochrome, hence oxygen is not the final electron acceptor as it is in oxidation.
[L. fermento, pp. -atus, to ferment, from L. fermentum, yeast]

fermentation

  1. See ALCOHOLIC FERMENTATION.
  2. any industrial process involving the large-scale culturing of cells in either aerobic or anaerobic conditions, using fermenters.

fer·men·ta·tion

(fĕr'mĕn-tā'shŭn)
1. A chemical change induced in a complex organic compound by enzyme action, whereby a substance is split into simpler compounds.
2. In bacteriology, anaerobic dissimilation of substrates with production of energy and reduced compounds.
[L. fermento, pp. -atus, to ferment, from L. fermentum, yeast]
References in periodicals archive ?
When fermentation was considered as a crucial step in the generation of flavors and aromas for chocolate, many countries worldwide have been concerned to follow the microbiological and physicochemical dynamics in the fermentations carried out in their territory, including countries as Ghana (CAMU et al., 2007), Cote d'Ivoire (GUEHI et al., 2008), China (GU et al., 2013), Indonesia (ARDHANA AND FLEER, 2003) (LISDIYANTI et al., 2003), Thailand (LISDIYANTI et al,.
Several pharmaceutical companies are increasingly leveraging contract pharmaceutical fermentation services, which as per Fact.MR is likely to contribute over nearly US$ 2,400 million by value by 2026-end.
The report predicts the global biopharmaceutical fermentation systems market to grow with a CAGR of 5.8% over the forecast period from 2019-2025.
chrysogenum shows four different morphological forms i.e., conidia, hyphae, wide swollen hyphal fragments named yeast like forms and metabolically inactive arthrospores during fermentation (Bartoshevic et al., 1990).
The program offers craft brewers the chance to try data-driven fermentation for up to 60 days free of charge, providing a robust trial for successive fermentations and multiple beer styles.
In addition to 3 pounds of table sugar, I also add raisins to my flower and herb wines to give them more body, kick-start fermentation, and add a little residual sweetness.
Kombucha enthusiasts who are offended by my dismissal can vent their frustration on my fermentation gateway, sourdough bread, which is either the greatest invention since, er, sliced bread, or is vastly overrated and overpriced.
DSM brings its biotechnology know-how, providing R&D expertise, including strain development and fermentation process development capabilities, as well as customer relationships in specific market segments.
Tamekuni explained, "I'm trying cold fermentation, but at scale, using Supersacks in a cold room.
Editor Hannah Kincaid says, "I love that the Pickle Pipes release the fermentation gases so I don't have to burp my jars every day."