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Metabolic redox process producing energy in the absence of oxygen
Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end
Fermentation
Biological process that produces ethanol and carbon dioxide as by-products
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular
Ethanol_fermentation
Topics referred to by the same term
Look up fermentation or ferment in Wiktionary, the free dictionary. Fermentation is a metabolic process whereby electrons released from nutrients are ultimately
Fermentation_(disambiguation)
Process in beer production
main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may
Brewing
Medical condition in which the gut produces excess alcohol
fermentation syndrome or endogenous ethanol fermentation) is an extremely rare and underdiagnosed medical condition characterized by the fermentation
Auto-brewery_syndrome
microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the
List_of_fermented_foods
Liquid consisting mainly of acetic acid and water
acetic acid by volume. Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting
Vinegar
Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon
Syngas_fermentation
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing
Fermentation in food processing
Fermentation_in_food_processing
Process of releasing energy from nutrients using inorganic electron acceptors
oxygen, this is anaerobic cellular respiration – not to be confused with fermentation, which is also an anaerobic process, but it is not respiration, as no
Cellular_respiration
Fermentation with oxygen
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs
Aerobic_fermentation
Biochemistry concept
fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable
Fermentation_theory
Series of interconnected biochemical reactions
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or
Lactic_acid_fermentation
Form of digestion
Foregut fermentation is a form of digestion that occurs in the foregut of some animals such as the hamster rat, langur monkey, and the hippopotamus. It
Foregut_fermentation
Wine making process
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice
Fermentation_in_winemaking
Biochemical process applied in industrial production
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks
Industrial_fermentation
Fermented tea beverage
US$1.7 billion as of 2019[update]. Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY)
Kombucha
Soy product from Java, Indonesia
controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process
Tempeh
Yeasts used for alcoholic fermentation of wine
of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to
Yeast_in_winemaking
Deposits of dead yeast in wine-making
after fermentation and aging. When brewing beer, this sediment is known as trub, not lees. However, when formed during secondary fermentation, yeast
Lees_(fermentation)
Informal group of fungi
carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production
Yeast
Enzymes from the stomachs of ruminants, used in cheese production
chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that
Rennet
Fermented alcoholic beverage from apple juice
northern Spain (specifically Asturias, Basque Country). Due to their fermentation, ciders can be thought of as a fruit wine of apples, though exact definitions
Cider
Symbiotic culture of bacteria and yeast
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid
SCOBY
Digestive process that emits methane
Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream
Enteric_fermentation
Device used in production of fermented beverages
A fermentation lock, colloquially air lock or just lock, is a device used in the production of fermented beverages, especially beer brewing and wine making
Fermentation_lock
Type of beer brewed using a warm fermentation method
Ale is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops. As with most beers
Ale
Alcoholic beverage made from honey
are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. Mead was produced
Mead
Korean side dish of fermented vegetables
Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter
Kimchi
Distilled alcoholic beverage from Mexico
rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take
Tequila
Process that produces butyric acid
Butyrate fermentation is a process that produces butyric acid via anaerobic bacteria. This process occurs commonly in clostridia which can be isolated
Butyrate_fermentation
Fermentation is an important step in processing cocoa beans to make chocolate. In fermentation, beans that have been removed from their pods are put together
Cocoa_bean_fermentation
Digestive process seen in herbivores
Hindgut fermentation is a digestive process seen in monogastric herbivores (animals with a simple, single-chambered stomach). Cellulose is digested with
Hindgut_fermentation
Fermented milk drink made from kefir grains
the fermentation result, because the species of microbes are selected in laboratory conditions, as well as easy transportation. During fermentation, changes
Kefir
Process in winemaking
acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes
Malolactic_fermentation
Chemical compound (CH3CH2CH2COOH)
Butyrate is produced by several fermentation processes performed by obligate anaerobic bacteria. This fermentation pathway was discovered by Louis Pasteur
Butyric_acid
Conversion of organic substrate to biohydrogen
Dark fermentation is the fermentative conversion of organic substrate to biohydrogen. It is a complex process manifested by diverse groups of bacteria
Dark_fermentation
Type of bread
is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour
Sourdough
Wine made from dark-colored grape varieties
fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start the alcoholic fermentation
Red_wine
Small pickled and fermented cucumber
ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers
Pickled_cucumber
Biological manufacturing process
Precision fermentation is a production process in which specific biological molecules are manufactured using microorganisms. It can be used to produce
Precision_fermentation
Alcoholic drink made from fermented cereal grains
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize
Beer
Hoofed herbivorous grazing or browsing mammals
the front part of the digestive system and therefore is called foregut fermentation, typically requires the fermented ingesta (known as cud) to be regurgitated
Ruminant
Traditional Japanese seasoning
miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as
Miso
Fermented fodder preserved by acidification
have been preserved by fermentation to the point of souring. It is fed to cattle, sheep and other ruminants. The fermentation and storage process is called
Silage
East Asian liquid condiment
salt was used as a condiment in which soybeans were included during the fermentation process. By the time of the Han dynasty, this had been replaced with
Soy_sauce
Organic compound
drug globally behind caffeine. Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene
Ethanol
Genus of fungi
Cordyceps /ˈkɔːrdɪsɛps/ is a genus of ascomycete fungi (sac fungi) that includes over 260 species worldwide, many of which are parasitic. Diverse variants
Cordyceps
French chemist, pharmacist and microbiologist (1822–1895)
renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him. His research
Louis_Pasteur
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation
Wild_Fermentation
Organic fermentation process
Propionate fermentation is a form of fermentation with propionic acid as one of the products. This process is done through the fermentation pathway of
Propionate_fermentation
Alcoholic beverage of Japanese origin
in fruit, typically grapes. This process is called Multiple Parallel Fermentation. Although similar, the brewing process for sake differs from the process
Sake
Country in South Asia
ISBN 978-1-4020-8292-4. Idli is an acid-leavened and steamed cake made by bacterial fermentation of a thick batter made from coarsely ground rice and dehulled black gram
India
American food writer (born 1962)
self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been
Sandor_Katz
Biochemical conversion of six-carbon sugars into acids in bacteria
In biochemistry, mixed acid fermentation is the metabolic process by which a six-carbon sugar (e.g. glucose, C6H12O6) is converted into a complex and variable
Mixed_acid_fermentation
Preparation to assist the beginning of fermentation
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of
Fermentation_starter
Fermented dairy product
cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Traditionally, sour cream was made by letting
Sour_cream
Winemaking process
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than the one
Secondary_fermentation_(wine)
Cured sausage, fermented and air-dried meat
a termination (-ame), which in Italian indicates a collective noun. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive
Salami
Fermented flatbread from Ethiopia and Eritrea
collected from previous fermentations. It contains about 96% water, along with nutrients and microbes that cause fermentation. The amount of ersho may
Injera
Food waste processing technique involving fermentation
names attributed to this process include bokashi composting, bokashi fermentation and fermented composting. The name bokashi is transliterated from spoken
Bokashi_(horticulture)
Rigid container for liquids
liquids, often drinking water or chemicals. They are also used for in-home fermentation of beverages, often beer or wine. The word carboy is from the Persian
Carboy
Chemical reaction
2,3-Butanediol fermentation is anaerobic fermentation of glucose with 2,3-butanediol as one of the end products. The overall stoichiometry of the reaction
Butanediol_fermentation
Series of interconnected biochemical reactions
evolved fermentation pathways to recycle NAD+ to continue glycolysis to produce ATP for survival. These pathways include ethanol fermentation and lactic
Glycolysis
South Indian savoury rice cake
a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down the starches so that they are more easily digested
Idli
Swedish fermented Baltic Sea herring
prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong
Surströmming
Type of wheat flour bread from India
is commonly consumed during winter. The preparation of siddu involves fermentation, a technique that has been passed down over generations with minimal
Siddu_(bread)
Chemical reactions in wines
wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it
Autolysis (alcohol fermentation)
Autolysis_(alcohol_fermentation)
Variety of fermented tea produced in Yunnan Province, China
complex fermentation process. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called
Pu'er_tea
Finely sliced and fermented cabbage
may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes
Sauerkraut
Topics referred to by the same term
fermentation may refer to: Secondary fermentation (wine) - a second fermentation in wine-making Secondary fermentation (beer) - a second fermentation
Secondary_fermentation
Form of fermentation
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in
Symbiotic_fermentation
Iranian fermented milk drink
from lactic fermentation of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)." Milk and
Doogh
Organic chemical compound (CH3CO)2
carbonyl carbon centers. Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated
Diacetyl
Japanese food made from fermented soybeans
soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The
Nattō
Distilled alcoholic beverage
unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word whisky
Whisky
Production of wine
the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of
Winemaking
Wine making process
Co-fermentation is the practice in winemaking of fermenting two or more fruits at the same time when producing a wine. This differs from the more common
Co-fermentation
Fermented dairy product made of mare milk
horse. Before fermentation, the cow's milk is fortified in one of several ways. Sucrose may be added to allow a comparable fermentation. Another technique
Kumis
Fermented drink similar to kombucha
and honey, whereas kombucha is made of black tea and cane sugar. The fermentation process also requires a symbiotic colony of bacteria and yeast (SCOBY)
Jun_(drink)
Wine fermented without skin contact
straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the noncolored pulp of grapes, which may have a skin of any color
White_wine
Type of beer brewed by cold fermentation
Brewery in Munich by Carl von Linde in 1870. Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word "Lager" means
Lager
German chemist (1860–1917)
chemist and expert on fermentation (sometimes called a zymologist), awarded the 1907 Nobel Prize in Chemistry for his work on fermentation. Buchner was born
Eduard_Buchner
Chemical process
Acetone–butanol–ethanol fermentation (ABE fermentation), also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone
Acetone–butanol–ethanol fermentation
Acetone–butanol–ethanol_fermentation
Biomolecule manufacturing process
Solid state fermentation (SSF) is a biomolecule manufacturing process used in the food, pharmaceutical, cosmetic, fuel and textile industries. These biomolecules
Solid-state_fermentation
Organism not requiring oxygen for its growth
propionic acid fermentation, butyric acid fermentation, solvent fermentation, mixed acid fermentation, butanediol fermentation, Stickland fermentation, acetogenesis
Anaerobic_organism
Sweetened carbonated beverage
soft drink. Historically it was a type of beer brewed by the natural fermentation of prepared ginger spice, yeast and sugar. Modern ginger beers are often
Ginger_beer
English scientist, surgeon and antiseptic pioneer (1827–1912)
by germs, in connection to Louis Pasteur's then-novel germ theory of fermentation. Lister's work led to a reduction in post-operative infections and made
Joseph_Lister
Canadian pharmaceutical company
Cangene Corporation. In 1991, Apotex opened Apotex Fermentation in Winnipeg to develop fermentation-based technologies for the production of Active Pharmaceutical
Apotex
Chemical compound
is a common fusel alcohol, produced as a major by-product of ethanol fermentation. Isoamyl alcohol is one of the components of the aroma of Tuber melanosporum
Isoamyl_alcohol
Cookware used to assist with fermenting food
A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation. There are two main varieties of crock, an open type and
Fermentation_crock
Winemaking technique
carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin
Carbonic_maceration
Wine with an added distilled beverage
continuous still, rather than a pot still. When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the
Fortified_wine
Portion of plant-derived food that cannot be completely digested
dietary fiber after fermentation. the bacterial mass. There may also be an added osmotic effect of products of bacterial fermentation on fecal mass. Preliminary
Dietary_fiber
Beings that can respire with and without oxygen
aerobic respiration if oxygen is present, but is capable of switching to fermentation if oxygen is absent. Some examples of facultatively anaerobic bacteria
Facultative anaerobic organism
Facultative_anaerobic_organism
Study of fermentation and its uses
zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting
Zymology
Carboxylic acid with chemical formula CH3CH2CO2H
succinic acid). One approach to improve productivity and yield during fermentation is through the use of cell immobilization techniques, which also promotes
Propionic_acid
Method of processing tea leaves into dried leaves for brewing tea
too long before processing, the leaves will begin to undergo microbial fermentation to produce post-fermented tea. This technique is somewhat similar to
Tea_processing
Pineapple-based fermented beverage
drink by street vendors in Mexico, stored in barrels to expedite the fermentation process. It is served either in a clay mug or in a clear plastic bag
Tepache
Food produced by bacterial fermentation of milk
spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic
Yogurt
FERMENTATION
FERMENTATION
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FERMENTATION
Female
Hebrew
Variant spelling of Hebrew Adah, ADA means "ornament." Compare with other forms of Ada.
Boy/Male
Biblical
Song, rejoicing.
Boy/Male
Sikh
Longing for beloved God
Boy/Male
Australian, Czech, Czechoslovakian, Danish, German
Czech Form of Wenceslas
Boy/Male
English Teutonic
Son of Patrick.
Girl/Female
Muslim
A virgin maiden of paradise
Surname or Lastname
English
English : habitational name from Knightley in Staffordshire, named in Old English as ‘the wood or clearing of the retainers’, from cnihtÄ, genitive plural of cnihta ‘servant’, ‘retainer’ + lÄ“ah ‘wood’, ‘clearing’.
Girl/Female
Hindu, Indian, Marathi, Tamil
Life
Boy/Male
Arabic
Peaceful; Responsible
Girl/Female
Norse
House woman.
FERMENTATION
FERMENTATION
FERMENTATION
FERMENTATION
FERMENTATION
n.
A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula.
v.
To swell or puff up in the process of fermentation; to become light, as dough, and the like.
n.
Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must.
n.
A juice drawn from various kinds of palms in the East Indies; or, a spirituous liquor procured from it by fermentation.
n.
A fermentation; hence, an analogous process by which an infectious disease is believed to be developed.
n.
An instrument for ascertaining the degree of fermentation occasioned by the mixture of different liquids, and the degree of heat which they acquire in fermentation.
a.
Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid.
n.
A treatise on the fermentation of liquors, or the doctrine of fermentation.
n.
A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole.
v.
The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross.
n.
A cask suspended on trunnions, in which fermentation is carried on.
n.
One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.
n.
Wine revived by new fermentation, reulting from the admixture of must.
v. t.
To renew, as wine, by mixing must with it and raising a new fermentation.
a.
A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like.
v. t.
To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.
n.
One who is skilled in zymology, or in the fermentation of liquors.
n.
An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation.
n.
The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
a.
Of, pertaining to, or caused by, fermentation.