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. 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

fermentation

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.

Other Word Forms

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

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

The fermentation process can change the nutritional content of food by, for example, increasing the amount of some vitamins, including B vitamins.

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The noma "touch" owes much to fermentation -- which can render even pine edible -- as well as to its sophisticated broths.

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Too much hydrogen can slow fermentation, but other microbes prevent this by consuming hydrogen -- keeping the digestive chemistry in balance.

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"This acid drops the pH of the milk and depending on how far this fermentation is allowed to proceed determines how low the pH goes," Martin said.

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On the one hand, fermentation has a long history in French food culture, including in cheesemaking.

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