Metabolic process producing energy in the absence of oxygen
For other uses, see Fermentation (disambiguation).
Not to be confused with Anaerobic respiration.
Fermentation in progress: carbon dioxide bubbles form a froth on top of the fermentation mixture.
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is broadly 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.[1] 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.[2]
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.
^Hui, Y. H. (2004). Handbook of vegetable preservation and processing. New York: M. Dekker. p. 180. ISBN 978-0-8247-4301-7. OCLC 52942889.
^Bowen, Richard. "Microbial Fermentation". Hypertexts for biological sciences. Colorado State University. Retrieved 29 April 2018.
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is broadly...
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular...
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic...
acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice...
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks...
carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production...
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or...
are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. Mead was produced...
referred to the expressed juice of apples, either before fermentation as sweet cider, or after fermentation, a hard cider. Cider is an ancient beverage. The first...
controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process...
bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves...
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs...
rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take...
fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start the alcoholic fermentation...
the excess pyruvate. Fermentation oxidizes NADH to NAD+ so it can be re-used in glycolysis. In the absence of oxygen, fermentation prevents the buildup...
main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may...
Foregut fermentation is a form of digestion that occurs in the foregut of some animals. It has evolved independently in several groups of mammals, and...
the fermentation result, because the species of microbes are selected in laboratory conditions, as well as easy transportation. During fermentation, changes...
chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that...
A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to...
US$1.7 billion as of 2019[update]. Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY)...
fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable...
Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon...
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in...
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation"...
Hindgut fermentation is a digestive process seen in monogastric herbivores (animals with a simple, single-chambered stomach). Cellulose is digested with...
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