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

What exactly occurs during this fermentation, and how do wheat fibers influence the final quality of bread?

From Science Daily • Mar. 16, 2026

Hydrogen is generated exclusively by microbes living in the gut, so continuously measuring hydrogen in flatus provides a direct signal of microbial fermentation activity as gut bacteria break down food components.

From Science Daily • Mar. 14, 2026

Employees peeked through a wrought-iron gate as former Noma head of fermentation Jason Ignacio White read a letter decrying Redzepi.

From Los Angeles Times • Mar. 13, 2026

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 • Feb. 21, 2026

Then by careful measurements of their respiration, it was found that the fermentation rate was markedly above normal, just as Warburg had foreseen.

From "Silent Spring" by Rachel Carson