Back Fermentering Afrikaans Fermentation ALS تخمر (كيمياء حيوية) Arabic Formentación AST Fermentasiya Azerbaijani Permentasyon BCL Закісанне Byelorussian Ферментация Bulgarian গাঁজন Bengali/Bangla Fermentacija BS
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is broadly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage.[1] The science of fermentation is known as zymology.
In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically.
Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans.[2]
Industrial fermentation is a broader term used for the process of applying microbes for the large-scale production of chemicals, biofuels, enzymes, proteins and pharmaceuticals.
- ^ Hui, Y. H. (2004). Handbook of vegetable preservation and processing. New York: M. Dekker. p. 180. ISBN 978-0-8247-4301-7. OCLC 52942889.
- ^ Bowen, Richard. "Microbial Fermentation". Hypertexts for biological sciences. Colorado State University. Retrieved 29 April 2018.