Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the production of wine and beer, a process at least 10,000 years old.
Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. [1][2] Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). [1] .:max_bytes(150000):strip_icc()/BrewingBeer-58e1edd13df78c5162594646.jpg)
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.
Fermentation definition, process, types, history, products, and examples, on Biology Online, the world’s most comprehensive dictionary of biology terms and topics.