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fermentation
[ fur-men-tey-shuhn ]
noun
- the act or process of fermenting.
- a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
- agitation; excitement.
fermentation
/ ˌfɜːmɛnˈteɪʃən /
noun
- a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeast Also calledferment zymotic
fermentation
/ fûr′mĕn-tā′shən /
- The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration . The other end products of fermentation differ depending on the organism. In many bacteria, fungi, protists, and animals cells (notably muscle cells in the body), fermentation produces lactic acid and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces ethyl alcohol, carbon dioxide, and water.
fermentation
- A chemical reaction in which sugars are broken down into smaller molecules that can be used in living systems. Alcoholic beverages, such as beer, wine, and whiskey, are made from the controlled use of fermentation. Fermentation is an anaerobic process.
Derived Forms
- ferˈmentative, adjective
- ferˈmentativeness, noun
- ferˈmentatively, adverb
Other Words From
- nonfer·men·tation noun
- prefer·men·tation noun
- self-fermen·tation noun
Word History and Origins
Origin of fermentation1
Example Sentences
Once removed from their pods, beans go through a fermentation process at the farm, which can make a huge difference to their flavour.
In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary frontier.
Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.
This source of methane is technically known as enteric fermentation.
“People are curious,” Ms Nkhana says, smiling as she stirs the wine mixture, preparing it for fermentation.
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