Fermentation Meaning
Definition of Fermentation: Fermentation is the anaerobic breakdown of carbohydrates and other organic compounds into alcohols, organic acids, gases, etc. with the help of micro-organisms or their enzymes.
This anaerobic process occurs without oxygen and starts with glycolysis, breaking down glucose into pyruvate. Depending on the microorganism and conditions, pyruvate is further metabolized through different pathways, such as ethanol fermentation (producing alcohol and CO2) or lactic acid fermentation (producing lactic acid).
Fermentation is widely used in food production (bread, yoghurt, beer, wine) and biotechnology (biofuels, pharmaceuticals). It also has significant roles in food preservation and enhancing flavours.
Fermentation: Meaning, Process, Types and Importance
Fermentation is a metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. Understanding the fermentation process and fermentation products is essential for applications in food production, biotechnology, and biofuel industries.
In this article, we will study types of fermentation, types, processes, advantages and importance in detail.
Table of Content
- Fermentation Meaning
- Fermentation Process
- Types of Fermentation
- Lactic Acid Fermentation
- Alcohol Fermentation
- Acetic Acid Fermentation
- Butyric Acid Fermentation
- Products of Fermentation
- Food and Beverage Products
- Industrial and Pharmaceutical Products
- Biotechnological Applications
- Examples of Fermentation
- Importance of Fermentation
- Advantages of Fermentation
- Conclusion – Fermentation
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