fermentation

American  

[fur-men-tey-shuhn] / ˌfɜr mɛnˈteɪ ʃən /

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.

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fermentation British  

/ ˌfɜːmɛnˈteɪʃən /

noun

1. Also called: ferment.  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

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fermentation Scientific  

/ 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.

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fermentation Cultural  

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.

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Other Word Forms

• fermentative adjective
• fermentatively adverb
• fermentativeness noun
• nonfermentation noun
• prefermentation noun
• self-fermentation noun

Etymology

Origin of fermentation

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

Yet the biological processes behind sourdough fermentation remain surprisingly complex.

From Science Daily

Because swashing depends on fermentation and acidic by products, altering factors such as surface pH or sugar levels could limit bacterial growth.

From Science Daily

She points to the increase in accessibility of at-home fermentation, fermentation programs at culinary school and cabbage varieties available at the local farmer’s markets in New York City.

From Salon

It contains a mix of naturally occurring probiotic bacteria and yeasts created during the traditional fermentation of goat's milk with live kefir grains.

From Science Daily

He created a program at a local middle school to teach students about fermentation and evolution.

From Science Daily