noun the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat
Fermentation is a process used in the production of foods such as bread, cheese, yogurt, beer, and wine.
Fermentation is used in biotechnology to produce various products such as pharmaceuticals, enzymes, and biofuels.
In microbiology, fermentation refers to the metabolic process where microorganisms convert sugars into alcohol, acids, or gases.
Fermentation is a key process in biochemistry for the production of energy in the absence of oxygen, known as anaerobic respiration.
In the food and beverage industry, writers may discuss fermentation processes in articles or books about brewing, winemaking, or fermentation of other food products.
Chemists may study fermentation processes in order to develop new products or improve existing ones, such as pharmaceuticals or biofuels.
Biologists may study fermentation as a natural process in organisms or use fermentation techniques in biotechnology to produce various compounds.
Chefs may use fermentation techniques in cooking to create unique flavors and textures in dishes, such as fermented vegetables or sourdough bread.
Brewers use fermentation to produce alcoholic beverages such as beer, cider, or mead, by allowing yeast to convert sugars into alcohol and carbon dioxide.
Wine makers rely on fermentation to convert grape juice into wine, with yeast consuming sugars and producing alcohol and other compounds that contribute to the wine's flavor and aroma.
Professionals in the dairy industry use fermentation to produce yogurt, by adding specific bacterial cultures to milk and allowing them to ferment and thicken the product.
Biotechnologists may use fermentation as a method to produce enzymes, proteins, or other bio-based products on a large scale for various industrial applications.