fermentation

fer·men·ta·tion  (fûrmn-tshn, -mn-)

n.

1.

a. The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

b. Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances.

2. Unrest; agitation.

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fermentation

Noun

a chemical reaction in which an organic molecule splits into simpler substances, esp. the conversion of sugar to ethyl alcohol by yeast

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fermentation  (fûrmn-tshn)

The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration. The other end products of fermentation differ depending on the organism. In many bacteria, fungi, protists, and animals cells (notably muscle cells in the body), fermentation produces lactic acid and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces ethyl alcohol, carbon dioxide, and water.

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Fermentation

See also alcohol; beer; wine.

enzymology

the branch of biochemistry that studies enzym es. Also called zymology. — enzymologist, n.

zymetology

zymology.

zymogenesis

the process in which a zymogen becomes an enzyme, as in the fermentation process. — zymogenic, zymogenous, adj.

zymology

the branch of biochemistry that studies fermentation. Also called zymetology.

zymolysis

1. the fermentative action of enzymes.
2. fermentation and its resulting changes. — zymolytic, adj.

zymometer

a device for determining degrees of fermentation.

zymosis

fermentation. See also disease and illness. — zymotic adj.

zymotechnics

the application of the principles of fermentation. Also zymotechny. — zymotechnic, adj.

zymotic

1. caused by or causing fermentation.
2. causing or referring to infectious diseases.

zymurgy

a branch of applied chemistry that studies fermentation processes, as in brewing.

Thesaurus

Noun	1.	fermentation - a state of agitation or turbulent change or development; "the political ferment produced new leadership"; "social unrest" ferment, unrest, agitation, tempestuousness Sturm und Drang, upheaval, turbulence - a state of violent disturbance and disorder (as in politics or social conditions generally); "the industrial revolution was a period of great turbulence"
	2.	fermentation - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol fermenting, zymolysis, zymosis, ferment bottom fermentation - a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager chemical action, chemical change, chemical process - (chemistry) any process determined by the atomic and molecular composition and structure of the substances involved top fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation" vinification - the process whereby fermentation changes grape juice into wine

Translations

fermentation [fəːmɛnˈteɪʃən] n → fermentación f

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fermentation [fəːmɛnˈteɪʃən] n → fermentation f

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fermentation [fəːmɛnˈteɪʃən] ferment n → Gärung f

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fermentation [fəːmɛnˈteɪʃən] n → fermentazione f