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Bookmark or Share- Fermentation | Definition, Process, & Facts | Britannicafermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century.
- Fermentation - WikipediaFermentation is a type of redox metabolism carried out in the absence of oxygen. [1][2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed.
- 8.4: Fermentation - Biology LibreTextsSome living systems use an organic molecule (commonly pyruvate) as a final electron acceptor through a process called fermentation. Fermentation does not involve an electron transport system and does not directly produce any additional ATP beyond that produced during glycolysis by substrate-level phosphorylation.
- Fermentation - Definition and Examples - Biology OnlineFermentation is the breaking down of sugar molecules into simpler compounds to produce substances that can be used in making chemical energy. Chemical energy, typically in the form of ATP, is important as it drives various biological processes. Fermentation does not use oxygen; thus, it is “anaerobic”.
- FERMENT | English meaning - Cambridge DictionaryFERMENT definition: 1. If food or drink ferments or if you ferment it, it goes through a chemical change because of the…. Learn more.
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