fermentation

[ fur-men-tey-shuhn ]

noun

1. the act or process of fermenting.
2. a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
3. agitation; excitement.

fermentation

/ ˌfɜːmɛnˈteɪʃən /

noun

1. 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 /

1. 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

1. 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

• nonfer·men·tation noun
• prefer·men·tation noun
• self-fermen·tation noun

Word History and Origins

Origin of fermentation¹

First recorded in 1350–1400; Middle English fermentacioun, from Late Latin fermentātiōn-, stem of fermentātiō, from Latin fermentāt(us) “fermented” (past participle of fermentāre “to ferment”; ferment ) + -iō -ion

Example Sentences

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.

From Salon

Fermentation has been around for thousands of years.

From Salon

This could be a boon for the climate, because evidence suggests every metric ton of wet waste that is upcycled through fermentation — in this case, turned into dinner instead of landing into methane-spewing landfills — prevents the release of about 600 kilograms of CO2.

From Salon

Before long, Hill-Maini would like to see fungal fermentation incorporated into food manufacturing facilities and any emerging refuse immediately transformed by mold.

From Salon

His journey with the spore started in 2022, when he and colleague Andrew Luzmore began collaborating with Hill-Maini, identifying various kitchen waste streams that might be good candidates for fermentation.

From Salon