Entity: FERMENTATION
Fermentation is a metabolic process that involves the conversion of sugars into other substances by microorganisms in the absence of oxygen. It is a vital process in the production of various foods and beverages such as beer, wine, bread, and yogurt.
FERMENTATION
Etymology
The word 'fermentation' is derived from the Latin word 'fermentum,' meaning leaven or yeast.
Definition
Fermentation is a metabolic process where microorganisms convert sugars into other substances in the absence of oxygen. This process is crucial in the production of various foods and beverages.
Historical Context
Fermentation has been used by humans for thousands of years to preserve food and produce alcoholic beverages. Ancient civilizations like the Egyptians and Mesopotamians utilized fermentation techniques.
Cultural Significance
Fermentation plays a significant role in various cultural cuisines worldwide. Foods like kimchi, sauerkraut, and miso are products of fermentation, each with unique flavors and health benefits.
Related Concepts
Fermentation is closely related to anaerobic metabolism, enzymatic activity, and the production of organic end products.
See Also
- Anaerobic metabolism
- Enzymatic activity
- Food preservation
A metabolic process where microorganisms convert sugars into other substances in the absence of oxygen, essential in the production of various foods and beverages.