Ferment
Ferment
Ferment (/fərˈment/, from the Latin fermentum, meaning "to leaven") 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 carbohydrates in the absence of oxygen.
Etymology
The term "ferment" is derived from the Latin fermentum, which means "to leaven". It was first used in the English language in the mid-14th century to describe a process of chemical change caused by enzymes.
Related Terms
- Enzyme: A protein that acts as a biological catalyst to speed up a chemical reaction.
- Metabolism: The set of life-sustaining chemical reactions in organisms.
- Substrate: A molecule upon which an enzyme acts.
- Biochemistry: The study of chemical processes within and relating to living organisms.
- Carbohydrate: A biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms.
See Also
- Fermentation (biochemistry): A detailed article about the biochemical process of fermentation.
- Fermentation (food): An article about the use of fermentation in food production.
- Fermentation (wine): An article about the use of fermentation in wine production.
External links
- Medical encyclopedia article on Ferment
- Wikipedia's article - Ferment
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