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Fermentation was primarily developed for the stabilization of perishable agricultural produce. 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.
The organic compound such as a sugar or amino acid is broken down into smaller organic molecules which accept the electrons that had been released during.
Scientific definition of fermentation. Fermentation is an anaerobic process that takes place in the absence of any external electron acceptor. The organic compound such as a sugar or amino acid is broken down into smaller organic molecules which accept the electrons that had been released during. 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 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. Fermentation is a metabolic process in which an organism converts a carbohydrate such as starch or a sugar into an alcohol or an acid. For example yeast performs fermentation to obtain energy by converting sugar into alcohol.
Bacteria perform fermentation converting carbohydrates into lactic acid. The study of fermentation is called zymology. Fermentation refers to the metabolic process by which organic molecules normally glucose are converted into acids gases or alcohol in the absence of oxygen or any electron transport chain.
Medical definition of fermentation 1. A chemical change with effervescence 2. An enzymatically controlled anaerobic breakdown of an energy rich compound as a carbohydrate to carbon dioxide and alcohol or to an organic acid broadly.
An enzymatically controlled transformation of an organic compound. Biochemistry a chemical reaction in which a ferment causes an organic molecule to split into simpler substances esp the anaerobic conversion of sugar to ethyl alcohol by yeast. Fermentation is defined as a chemical change brought about using microorganisms e g in the biotechnology industry for production of pharmaceuticals food additives and animal feed stuffs.
Fermentation is a metabolic process converting sugar to acids gases and alcohol using yeast or bacteria. Fermentation can be classified based on the product obtained from it. If alcohol is obtained mainly then the process is called alcohol fermentation.
Likewise it can be lactic acid fermentation. A simple fermentation definition can be. The process of breaking down of complex substances into a simpler form.
The history of fermentation is very old. The process of fermentation was used in making beverages such as beer and wine since as early as the year 7000 bc. Netsanet shiferaw terefe in reference module in food science 2016.
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce.