Decomposition and breakdown of organic matter by anaerobic means.

A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end-product, such as ethyl alcohol or lactic acid.

A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catal [..]

The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.

The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.

late 14c., in alchemy, with a broad sense; modern scientific sense is from c. 1600; from Late Latin fermentationem (nominative fermentatio), noun of action from past participle stem of Latin fermentar [..]

The chemical conversion of fermentable sugars into approximately equal parts of ethyl alcohol and carbon dioxide gas, through the action of yeast. The two basic methods of fermentation in brewing are [..]

natural or artificial process of changing a food's sugars into alcohols.

A form of anaerobic respiration (respiration that does not need oxygen) occurring in certain micro-organisms, for example yeasts.

Enzymatic decomposition and utililization of foodstuffs by microbes, as occurs in the large intestine and the forestomachs of ruminants.

The process of converting organic acids using microorganisms to preserve food, such as cabbage (sauerkraut).

The partial breakdown of food molecules to yield ethyl alcohol, carbon dioxide, and energy. Fermentation occurs in the absence of oxygen.

the enzyme-controlled conversion of carbohydrates like grape sugar into hydrocarbons like alcohol.

  An important but confusing coffee term with two main meanings. 1) As a positive component of the wet method of coffee processing, fermentation is a stage in which the sticky pulp is loosened from th [..]

Fermentation is the chemical change in a food during the baking process in which enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is allowed to rise b [..]

Fermentation is a class of chemical processes that produce energy through oxidation reactions with organic compounds.

Degradative pathway that begins with glycolysis and ends with the electrons being transferred back to one of the breakdown products or intermediates such as alcohols, acids, and carbon dioxide; does not require molecular oxygen. Fertile Crescent

fermentation (pop)

 the conversion of grape sugars to alcohol by yeast

A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.

Anaerobic decomposition of organic substances by organisms, especially bacteria and yeasts.

A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end-product, such as ethyl alcohol or lactic acid. Covered in [..]

There are primarily two types of fermentation, natural fermentation and forced fermentation, with the duration of the process ranging from two days to two months or more. Natural fermentation, sometim [..]

the process by which yeast releases energy in the absence of oxygen by breaking sugar into carbon dioxide and alcohol.

A process by which a product is produced by mass culture of microorganisms under controlled conditions.

The energy-generating breakdown of glucose or related molecules by a process that does not require molecular oxygen.

process by which cells release energy in the absence of oxygen

An anaerobic metabolic process that converts sugar into acids or alcohol.

The addition of a specific microorganism to a meat or dairy product for the production of lactic acid and other chemicals to give the product a distinctive aroma, flavor and texture.

A term used to describe the processing of Oolong and Black teas. The actual chemical transformation which takes place is actually oxidation.

The conversion of organic matter to methane, carbon

A process of growing microorganisms to produce various chemical or pharmaceutical compounds. Microbes are usually incubated under specific conditions in large tanks called fermenters. Fermentation is [..]

energy-releasing, chemical process in which sugars and starches are changed into alcohol and carbon dioxide when no oxygen is present. fern

Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

c.f. alcoholic fermentation

A process by which Jamaican food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of Jamaican foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt. T

Changes in food caused by intentional growth of bacteria, yeast or mold. Native bacteria ferments natural sugars to lactic acid, a major flavouring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.

The conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria.

A biochemical change brought on by the action of yeast or bacteria on certain foods, especially carbohydrates.

(n) a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol(n) a state of agitation or turbulent change [..]

  The breakdown of a substance by micro-organisms such as yeasts or bacteria usually in the absence of oxygen , esp. of sugar to ethyl alcohol in making wine, beers and spirits.

A biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Bacteria or yeasts can ferment sugars to ethanol.

The conversion of certain organic compounds by enzymes secreted by microorganisms. These oxidation-reduction (redox) reactions take place in the absence of air or free oxygen (anaerobiosis). The type [..]

takes place when the organic chemical acts as an electron acceptor

an anaerobic process that involves the breakdown of dietary components to yield energy.

Process oxidation of rolled leaves (not fermentation at all)

The part of the brewing process where sugar is converted to alcohol.

It is during fermentation that the cacao beans start developing their flavors. Fermentation is a natural, post-harvest process that converts the sugars in raw cacao beans to alcohol, kills the germ, and develops the necessary elements that modify the composition of the beans so they will yield the characteristic flavor and aroma of chocolate during [..]

This is the way in which grape sugar is converted to ethyl alcohol and carbon dioxide, thereby converting grape juice into wine.

Anaerobic degradation of Glucose or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation product [..]

The process in which an organic substance is converted into another organic substance and carbon dioxide to generate energy by a (micro)organism in the absence of oxygen. "Fermentation" comes from the latin word for yeast, a kind of single-celled fungus. The most common fermentation reaction is the one by which glucose is converted into e [..]

Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation product [..]

Changes in food caused by intentional growth of bacteria, yeast or mold. Native bacteria ferments natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally ferme [..]

The metabolism of sugar into carbon dioxide and alcohol, performed by yeast and some bacteria.

The process of yeast acting upon sugar to produce alcohol and carbon dioxide. Fermentation Bottle:

Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.

A process of growing micro-organisms for the production of various chemical or pharmaceutical compounds. Microbes are normally incubated under specific conditions in the presence of nutrients in large [..]

A ruminal function that involves bacteria breaking down cellulose and other components of cattle diets/rations to aid the animal’s digestion and absorption of its feedstuffs.

A type of chemical reaction that converts complex organic compounds, especially carbohydrates, to simpler ones, such as ethyl alcohol. When live cultures are added to milk, fermentation occurs. This i [..]

A ruminal function that involves bacteria breaking down cellulose and other components of cattle diets/rations to aid the animal’s digestion and absorption of its feedstuffs.

Fermentation is a chemical process by which an organism converts sugars and carbohydrates present in food into an acid or an alcohol. Humans have used it for centuries to turn raw materials into assimilable final products, in food such as yogurt, kefir, cheese, bread, wine and beer, or even chocolate.

the process by which yeast metabolizes simple sugars into alcohol

The biochemical process by which a microorganism breaks down a complex substance into simpler ones. With cheese, the fermenting agent is beneficial bacteria from the starter culture. The process is called lactic fermentation and refers to the controlled conversion of milk sugar (lactose) into lactic acid. (See Acidity

the breakdown of an energy-rich compound in anaerobic (without oxygen) conditions.  Bacteria break down nutrients through fermentation, but the human body also uses fermentation.  Vigorously contracting muscle cells and red blood cells both use fermentation to produce energy. 

The bulk growth of microorganisms on a growth medium; commercial enzymes are produced as part of a fermentation process

A process of growing microorganisms to produce various chemical or pharmaceutical compounds. Microbes are usually incubated under specific conditions in large tanks called fermenters. Fermentation is [..]

The anaerobic breakdown of a nutrient molecule such as sugar to produce energy. Other byproducts may also be produced, for example, the production of alcohol when yeast breaks down fruit sugars in grapes.

When the forage is put into the storage system it initially has some oxygen trapped in. This oxygen allows microorganisms to grow aerobically and produce carbon dioxide (respiration): the plant itself also continues to respire. Once the oxygen supply is exhausted the microbes that absolutely need oxygen to grow (obligate aerobes) cease to grow and [..]

The process involving the growth of benefitial microorganisms and the production of acid in foods such as yogurts and cheese

The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

The process of turning sugars into alcohol, also known as alcoholic fermentation.

Fermentation is a chemical or metabolic process induced by living or nonliving organisms like yeast or bacteria that decomposes or converts compounds into other ones. Bread, beer, wine, cheese, yogurt, and vinegar are examples of foods created by fermentation.

A type of anaerobic respiration which uses atoms other than oxygen as the final electron acceptor. Fermentation occurs in bogs and marshes resulting in the production of CH4 and CO2 as well as other c [..]

One process by which carbon-containing compounds are broken down in an energy yielding process. Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic resp [..]

The partial breakdown of food molecules to yield ethyl alcohol, carbon dioxide, and energy. Fermentation occurs in the absence of oxygen.

process in which carbohydrates are converted in the absence of oxygen to hydrocarbons (such as methane).

The conversion of grape sugars into alcohol by yeast.

process of converting sugar into alcohol.

In food processing, is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination thereof, under anaerobic conditions. In simple terms, fermentation is the chemical conversion of sugars to ethanol.

A process in bread-baking in which yeast enzymes in a dough mixture convert sugars (glucose, fructose and maltose) to bud and grow, creating carbon dioxide that expands the dough and alcohol as a by-p [..]

the breakdown of carbohydrates by enzymes, bacteria, yeasts, or mold in the absence of oxygen

The breakdown of organic substances by organisms with the release of energy; espesially the anaerobic breakdown of carbonhydrates by yeasts and bacteria to form carbon dioxide and ethanol or other org [..]

A breakdown of a substance by yeasts and bacteria, especially of sugar in making alcohol

Fermentation is the process whereby micro-organisms called yeasts transform grape juice into wine by metabolising the sugar and converting it into alcohol. In the production of most wines, the ferment [..]

(biochemistry) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the [..]

the process of converting the natural sugars in the grape juice to alcohol, caused by the micro-organisms referred to as yeast.

Fermentation is a metabolic process whereby electrons released from nutrients are ultimately transferred to molecules obtained from the breakdown of those same nutrients. Fermentation may also refer t [..]

Fermentation is a metabolic process whereby electrons released from nutrients are ultimately transferred to molecules obtained from the breakdown of those same nutrients. Fermentation may also refer t [..]

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohy [..]

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohy [..]

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually i [..]

The anaerobic oxidation of organic compounds to generate metabolic energy in the absence of oxygen as an electron sink. Reduction equivalents are released as hydrogen, ammonia, hydrogen sulphide, methane, organic acids or alcohols. For example, the oxidation of carbohydrates to short chain fatty acids (SCFA), ethanol, lactic acid and/or gases to pr [..]