Look up: fermentation

1. Fermentation
   [wine] The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermenta...
   Found on http://en.wikipedia.org/wiki/Fermentatio
   
   
2. Fermentation
   [food] Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. Th...
   Found on http://en.wikipedia.org/wiki/Fermentatio
   
   
3. Fermentation
   [biochemistry] Fermentation is the process of extracting energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. In contrast, respiration is where electrons are donated to an exogenous electron accept...
   Found on http://en.wikipedia.org/wiki/Fermentatio
   
   
4. 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 ...
   Found on http://www.kcpc.usyd.edu.au/discovery/gl
   
   
5. fermentation
   Oxidation of certain organic substances in the absence of molecular oxygen.
   Found on http://ppathw3.cals.cornell.edu/glossary
   
   
6. 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
   
   
7. 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.encyclo.co.uk/visitor-contrib
   
   
8. 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.encyclo.co.uk/visitor-contrib
   
   
9. fermentation
   [n] - a chemical phenomenon in which an organic molecule splits into simpler substances
   Found on http://www.webdictionary.co.uk/definitio
   
   
10. 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
    
    
11. 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
    
    
12. 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.encyclo.co.uk/visitor-contrib
    
    
13. Fermentation
    Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
    Found on http://www.caledonian-brewery.co.uk/brew
    
    
14. Fermentation
    The conversion of grape sugars to alcohol by yeast.
    Found on http://www.encyclo.co.uk/local/20673
    
    
15. 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
    
    
16. 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: a...
    Found on http://www.mijnwoordenboek.nl/definition
    
    
17. 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.encyclo.co.uk/visitor-contrib
    
    
18. 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 http://www.encyclo.co.uk/visitor-contrib
    
    
19. 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 b...
    Found on http://www.encyclo.co.uk/webster/F/20
    
    
20. 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 f...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
21. 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.encyclo.co.uk/local/21001
    
    
22. 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 fermen...
    Found on http://thinkexist.com/dictionary/meaning
    
    
23. 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
    
    
24. 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 ...
    Found on http://users.ugent.be/~rvdstich/eugloss/
    
    
25. 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 techni...
    Found on http://www.wordinfo.info/words/index/inf