Fermentation Process
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A Fermentation Process is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.
- Example(s):
- the adenosine triphosphate (ATP) production process by the anaerobic degradation of organic nutrients.
- Ethanol Fermentation.
- Lactic Acid Fermentation, such as: Homolactic fermentation or Heterolactic fermentation.
- Fermentative Hydrogen Production.
- Industrial Fermentation.
- …
- See: Beer, Metabolism, Substrate (Chemistry), Enzyme, Lactic Acid, Fermentation in Food Processing, Microorganism, Zymology, Adenosine Triphosphate, Anaerobic Digestion.
References
2020
- (Wikipedia, 2020) ⇒ https://en.wikipedia.org/wiki/fermentation Retrieved:2020-11-10.
- 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 carbohydrates in the absence of oxygen. In the context of 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. 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.
- 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 carbohydrates in the absence of oxygen. In the context of 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. The science of fermentation is known as zymology.