Fermentation

Definition (http://www.eionet.europa.eu/gemet/concept?cp=3159&langcode=en&ns=1)

Any enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas; a physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products, such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria; alcoholic fermentation is the best-known example. Also known as zymosis. (Gemet)

Preferred Units: N/A

Scope Note:
N/A

This term is used for the following terms: 
Microbial digestion

Approved Date
18-Nov-2013

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