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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
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)
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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)
Fermented alcoholic beverage from apple juice
most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. The word cider
Cider
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
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
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
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
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
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
Biochemistry concept
fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable
Fermentation_theory
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
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
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
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
Type of fermented 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
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
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
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
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
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
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
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
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
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
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
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
Silage
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
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
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
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
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
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
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
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
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)
Measure of how much alcohol is in a liquid
gravity when fermentation ends, Plato start is the sugar by weight when fermentation begins, Plato final is the sugar by weight when fermentation ends. Brix
Alcohol_by_volume
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
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
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
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
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
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
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
Carbonated alcoholic beverage
seltzer products outside of the US often use either neutral spirit, or fermentation of fruit. The alcohol by volume is around 5% and the calorie-content
Hard_seltzer
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
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
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
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
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
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
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
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
Caproate fermentation is a metabolic process used by different bacteria to utilize different organic substrates for the production of caproic acid (hexanoic
Caproate_fermentation
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
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
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
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)
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
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)
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
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
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)
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
Inhibition of microbial growth in food
substance), resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the
Food_preservation
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
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
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
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
Israeli statesman and British chemist (1874–1952)
considered to be the 'father' of industrial fermentation. He developed the acetone–butanol–ethanol fermentation process, which produces acetone, n-butanol
Chaim_Weizmann
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
Metabolic pathway
Glyoxylate fermentation is an anaerobic metabolic pathway found in certain bacteria that allows the conversion of glyoxylate into smaller compounds such
Glyoxylate_fermentation
Type of cheese
baseline protein ratios. The cultured method relies on natural bacterial fermentation to coagulate milk proteins and develop flavour. It is the dominant methodology
Cottage_cheese
Spanish fortified wine from white grapes
same governing council as D.O. Manzanilla Sanlúcar de Barrameda. After fermentation is complete, the base wines are fortified with grape spirit to increase
Sherry
Density of a brew
density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries. Specific
Gravity_(alcoholic_beverage)
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
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
Form of nitrogen available to wine yeast to use during fermentation
a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation. Outside of the fermentable sugars glucose and fructose, nitrogen is
Yeast_assimilable_nitrogen
Soft drink flavoured with ginger
carbonation comes from the yeast fermentation as opposed to carbonating the finished product. Ethanol, as a byproduct of fermentation, will be present in the ginger
Ginger_ale
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
FERMENTATION
FERMENTATION
FERMENTATION
FERMENTATION
Girl/Female
Indian, Punjabi, Sikh
A Candle in the Sky; Heaven / Light from the Sky
Boy/Male
Arabic, Muslim
He who Possesses Leadership
Female
French
Short form of Norman French Matilde, TILDE means "mighty in battle."
Surname or Lastname
English
English : variant of Hoskin.
Female
Egyptian
, Chantress.
Boy/Male
Indian, Tamil
Brightness
Girl/Female
American, Australian, British, English, German
Hazelnut; Variant of Medieval Given Names Avis and Aveline
Boy/Male
Arabic, Indian, Muslim
Masters; Lords
Female
French
Diminutive form of French Fleur ("flower"), FLEURETTE means "little flower."
Boy/Male
German, Norse
A Mythical Dwarf; Elf Power
FERMENTATION
FERMENTATION
FERMENTATION
FERMENTATION
FERMENTATION
v.
To swell or puff up in the process of fermentation; to become light, as dough, and the like.
n.
One who is skilled in zymology, or in the fermentation of liquors.
n.
A juice drawn from various kinds of palms in the East Indies; or, a spirituous liquor procured from it by 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.
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.
a.
Of, pertaining to, or caused by, fermentation.
v. t.
To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.
n.
A treatise on the fermentation of liquors, or the doctrine of fermentation.
n.
A cask suspended on trunnions, in which fermentation is carried on.
n.
A fermentation; hence, an analogous process by which an infectious disease is believed to be developed.
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.
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.
Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid.
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 renew, as wine, by mixing must with it and raising a new fermentation.
n.
Wine revived by new fermentation, reulting from the admixture of must.
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.
n.
Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must.
n.
One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.