Look up: Fermentation

1. 
   Fermentation
   The process in which an organic substance is converted into another organic substance and carbon dioxide to generate energy by a (micro)organism in the absence of oxygen. 'Fermentation' comes from the latin word for yeast, a kind of single-celled fungus. The most common fermentation reaction is the one by which glucose is converted into ethanol and carbon dioxide. This series of reactions is made use of humans when they use yeasts to make alcoholic drinks. It is easy to go wrong and make some di...
   Found on http://www.kcpc.usyd.edu.au/discovery/gl
   
   
2. 
   Fermentation
   Fermentation is the breakdown of sugars by bacteria and yeast.
   Found on http://www.encyclo.co.uk/nol.php
   
   
3. 
   fermentation
   Oxidation of certain organic substances in the absence of molecular oxygen.
   Found on http://ppathw3.cals.cornell.edu/glossary
   
   
4. 
   fermentation
   A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
   Found on http://www.fmi.org/facts_figs/glossary_s
   
   
5. 
   fermentation
   Chemical reaction induced by a living agent yeast, bacterium or mold that splits complex organic compounds to simple ones. For example, yeast converts sugar to alcohol and carbon dioxide. In biotechnology, the process of growing microbes to produce chemical or pharmaceutical compounds. Also referred to as classical biotechnology, traceable back 6,000 years.
   Found on http://www.agen.ufl.edu/~foodsaf/wi008a.
   
   
6. 
   Fermentation
   The process of growing a selected organism, usually a bacterium, mould or yeast, on substrate so as to bring about a desired change or to generate products of the cells' metabolism (e.g. ethanol and carbon dioxide from yeast fermentation). The term is also used to describe biochemical conversions and catabolic reactions producing ATP.
   Found on http://www.pestmanagement.co.uk/lib/glos
   
   
7. 
   fermentation
   [n] - a chemical phenomenon in which an organic molecule splits into simpler substances
   Found on http://www.webdictionary.co.uk/definitio
   
   
8. 
   Fermentation
   Yeasts do a really useful job: they eat up sugar in grape juice and excrete alcohol. This is called fermentation, and without it all wine would be sweet and alcohol-free. Just like grape juice.
   Found on http://www.surf4wine.co.uk/glossary.html
   
   
9. 
   fermentation
   the process by which yeast turns sugar (malt) into alcohol. One by-product (in the brewing process) is carbon dioxide, which gives many beers their fizz
   Found on http://www.bottledbeer.co.uk/glossary.ht
   
   
10. 
    fermentation
    decomposition process of certain organic substance, e.g., starch, in which a chemical change is brought by enzymes, bacteria, or other microorganisms. Often referred to as 'souring.'
    Found on http://www.workover.co.uk/og/f.htm
    
    
11. 
    Fermentation
    Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
    Found on http://www.caledonian-brewery.co.uk/brew
    
    
12. 
    Fermentation
    The conversion of grape sugars to alcohol by yeast.
    Found on http://www.winedirect.co.uk/winecompanio
    
    
13. 
    fermentation
    A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catalyzed by enzymes.
    Found on http://antoine.frostburg.edu/chem/senese
    
    
14. 
    fermentation
    anaerobic biodegredation by which an organic substance is acting as a nutrient as well as an oxidation agent Category: Chemistry • decomposition of organic substances by enzymes,often with release of carbon dioxide and production of alcohols,acids or other complex products Category: agriculture, fisheries, forestry - food processing industries • the slow,non-putrefactive de...
    Found on http://www.mijnwoordenboek.nl/definition
    
    
15. 
    Fermentation
    Fermentation can be either aerobic or anaerobic. Aerobic fermentation is composting. Successful anaerobic fermentation occurs when organic compounds in vegetable and animal wastes are broken down by the action of living anaerobic organisms. This is accomplished by the combination of organic wastes with a fermentable carbohydrate source such as sugar. Lactic-acid-forming anaerobic bacteria ferment the carbohydrate source and preserve nutrients. Pathogenic micro organisms, associated with the wastes, are effectively inactivated during the fermentation process. This makes the fermented material safe for application in agriculture.
    Found on http://www.westcountryworms.co.uk/worm-g
    
    
16. 
    fermentation
    Breakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products. Some forms can take place in the absence of oxygen, in which case ATP is generated in reaction pathways in which organic compounds act as both donors and acceptors of electrons. Historically, the production of ethyl alcohol or acetic acid from glucose. Also applied to anaerobic glycolysis as in lactate formation in muscle.
    Found on
    
    
17. 
    Fermentation
    Fer`men·ta'tion noun [ Confer French fermentation .] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.) , the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it. 2. A stat ...
    Found on http://www.encyclo.co.uk/webster/F/20
    
    
18. 
    fermentation
    <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). ... The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respira ...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
19. 
    Fermentation
    `Fermentation` may mean: * Fermentation (biochemistry), the process of energy production in a cell under anaerobic conditions (In a lack of oxygen) * Fermentation (food), the conversion of carbohydrates into alcohols or acids under anaerobic conditions used for making certain foods * Fermentation (wine), the process of fermentation commonly used in winemaking. * Fermentation (tea), the name used in the tea industry for the aerobic treatment of t...
    Found on http://en.wikipedia.org/wiki/Fermentatio
    
    
20. 
    fermentation
    (fur″mәn-ta´shәn) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to lactic acid or ethyl alcohol, producing energy in the form of ATP.
    Found on http://www.mercksource.com/pp/us/cns/cns
    
    
21. 
    Fermentation
    • (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it. • (n.) A state of agitatio...
    Found on http://thinkexist.com/dictionary/meaning
    
    
22. 
    fermentation
    originally, the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. That the frothing results from the ... [35 related articles]
    Found on http://www.britannica.com/eb/a-z/f/18
    
    
23. 
    fermentation
    (L. fermentatio) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP); the process is used in the production of alcohol, bread, vinegar; and other food or industrial products. It differs from respiration...
    Found on http://users.ugent.be/~rvdstich/eugloss/
    
    
24. 
    fermentation
    fermentation 1. The chemical decomposition of a complex substance; especially, a carbohydrate, into simpler chemical products, brought about by the action of enzymes, bacteria, yeasts, or molds, generally in the absence of oxygen. It may be a natural process, or one brought about or enhanced technically to produce a desired end product; for example, the fermen...
    Found on http://www.wordinfo.info/words/index/inf
    
    
25. 
    Fermentation
    Decomposition and breakdown of organic matter by anaerobic means.
    Found on http://www.physicalgeography.net/physgeo