FERMENTATION Meaning and
Definition
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Fermentation is a natural process that occurs when microorganisms, primarily yeasts or bacteria, convert sugars or carbohydrates into other compounds such as alcohol, gases, or acids in the absence of oxygen. It is commonly used in the production of alcoholic beverages, bread, and various dairy products.
During fermentation, microorganisms break down the sugars or carbohydrates through a series of chemical reactions. Yeasts, for example, consume sugars and convert them into alcohol and carbon dioxide. This process is frequently used in the beer and wine industry to produce alcoholic beverages.
Apart from alcohol production, fermentation is also widely used in the baking industry. When yeast is added to bread dough, it ferments the sugars present, which leads to the production of carbon dioxide gas. The gas causes the dough to rise and gives bread its characteristic texture and flavor.
In the realm of dairy products, fermentation is often utilized to produce items such as cheese, yogurt, and sour cream. Bacteria, specifically lactic acid bacteria, ferment lactose, a sugar present in milk, into lactic acid. This acid gives dairy products their tangy taste and increases their shelf life.
Overall, fermentation is a biochemical process in which microorganisms metabolize sugars or carbohydrates, resulting in the production of various compounds, such as alcohol, acids, and gases. It has significant applications in the food and beverage industry and plays a crucial role in creating a wide range of products consumed by humans worldwide.
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A chemical change induced in a complex organic compound by the action of a ferment, either chemical or living, whereby the substance is split up into more simple compounds. The process is designated according to the product, acetous, alcoholic, butyric, lactic, vinous, etc.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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A working or frothing up of any substance under the influence of warmth, air, and moisture; an internal motion caused by decomposition; the process of converting the juice of the grape into wine, or the liquid extract of malt into an alcoholic liquor, as beer.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Top Common Misspellings for FERMENTATION *
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Other Common Misspellings for FERMENTATION
Etymology of FERMENTATION
The word "fermentation" is derived from the Latin word "fermentatio", which itself comes from the Latin verb "fermentare", meaning "to leaven, ferment". The Latin verb is derived from the noun "fermentum", which signifies "leaven" or "yeast". The term has its roots in the Proto-Indo-European word "*bʰer-", meaning "to seethe, boil". The concept of fermentation has been known and practiced for thousands of years, and the term has remained relatively unchanged throughout its linguistic history.
Similar spelling words for FERMENTATION
- fermenting,
- fermented,
- -fermentation,
- Frumentation,
- indigo-fermentation,
- Dextran-fermentation,
- fermentable,
- fermentation(food),
- Fermentation-fungi,
- Fermentation-test,
- fermentologist,
- Formentation,
- lacto-fermentation,
- bread-fermentation.
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