Fermentation

An enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen. The change usually results in the production of ethanol or lactic acid, and the production of energy.

Decomposition of sugars to carbon dioxide and alcohol.

A term first used with regard to the foaming that occurs during the manufacture of wine and beer. The process dates back to at least 6,000 B.C. when the Egyptians made wine and beer by fermentation. From the Latin wordfermentare, “to cause to rise.” The term “fermentation” is now used to refer to so many different processes that fermentation is no longer accepted for use in most scientific publications. Three typical definitions are given below:

1. A process in which chemical changes are brought about in an organic substrate through the actions of enzymes elaborated (produced) by microrganisms.
2. The enzyme-catalyzed, energy-yielded pathway in cells by which “fuel” molecules such as glucose are broken down anaerobically (in the absence of oxygen). One product of the pathway is always the energy-rich compound adenosine triphosphate (ATP). The other products are of many types: alcohol, glycerol, and carbon dioxide from yeast fermentation of various sugars; butyi alcohol, acetone, lactic acid, and acetic acid from various bacteria; citric acid, gluconic acid, antibiotics, vitamin B12 and B2 from mold fermentation. The Japanese utilize a bacterial fermentation process to make the amino acid, L-glutamic acid, a derivative of which is widely used as a flavoring agent.
3. An enzymatic transformation of organic substrates (feed-stocks), especially carbohydrates, generally accompanied by the evolution of gas. A physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria. Alcoholic fermentation is the best known example. Also known as zymosis.

The action of yeast on sugar resulting in the formation of alcohol and carbon dioxide.

A process where carbohydrates are broken down by enzymes from yeast and produce alcohol.

The degradation of organic substances, particulary starches or sugars, to other products through the agency of micro-organisms.

A processing technique affecting the oxidation of dietary carbohydrates, fats, and oils. Some types of fermentation are used for the production of substances that are undesirable in other products.

Breakdown of complex substances, especially sugar and other carbohydrates, by enzymes or microoganisms.

The biochemical process by which organic substances, particularly carbohydrates, are decomposed by the action of enzymes to provide chemical energy. An example is alcoholic fermentation, in which enzymes in yeast decompose sugar to form ethyl alcohol and carbon dioxide.

The oxidative decomposition, under anaerobic conditions, of complex substances through the action of enzymes or ferments, produced by microorganisms. Bacteria, molds, and yeasts are the principal groups of organisms involved. Fermentations of economic importance are those involved in the production of alcohol, alcoholic beverages, lactic and butyric acids, and bread.

During a metabolic process, the microorganisms known as yeast undergo a series of chemical reactions that result in the conversion of simple sugars into compounds such as alcohol, ethanol, and carbon dioxide.

This is a transformation that occurs as a result of the impact of yeasts, leading to a chemical alteration. This process is witnessed in a variety of circumstances, including the souring of milk, the conversion of grape juice into wine, the malt into beer, or wine and cider into vinegar, as well as the leavening of dough raised with yeast. As such, this process is often considered beneficial, although in other situations it is deemed unfavorable, where it renders food unappetizing, and is thus described as “spoiled.”

The term you are referring to is “fermentation”. It refers to a chemical process where microorganisms, such as yeast or bacteria, break down organic substances like carbohydrates, producing various byproducts such as alcohol, acids, and gases like carbon dioxide. This process is commonly used in food production, such as in making bread, beer, wine, and yogurt, among others.