Fermentation
Fermentation
Fermentation (pronunciation: /ˌfɜːrmɛnˈteɪʃən/) is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. The term is derived from the Latin word fermentum, which means "to leaven".
Etymology
The term "fermentation" comes from the Latin fermentum, meaning "to leaven". It was first used in the late 14th century to describe the chemical change brought about by yeast in brewing alcohol.
Process
In the process of fermentation, microorganisms such as bacteria and yeast convert sugar into acids, gases, or alcohol in the absence of oxygen. This process is used in the production of various food and beverages such as bread, beer, wine, and yogurt.
Types of Fermentation
There are several types of fermentation, including alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation. Each type involves different microorganisms and results in different end products.
Alcoholic Fermentation
Alcoholic fermentation is the process by which yeast converts glucose into ethanol and carbon dioxide. This process is used in the production of alcoholic beverages such as beer and wine.
Lactic Acid Fermentation
Lactic acid fermentation is the process by which bacteria convert glucose or other sugars into lactic acid. This process is used in the production of yogurt and other fermented dairy products.
Acetic Acid Fermentation
Acetic acid fermentation is the process by which bacteria convert ethanol into acetic acid. This process is used in the production of vinegar.
Related Terms
External links
- Medical encyclopedia article on Fermentation
- Wikipedia's article - Fermentation
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