Fermentation: Definition, Process & Applications

Definition

Fermentation is a metabolic process where enzymes catalyze chemical changes in organic substrates. In biochemistry, it specifically refers to anaerobic glucose breakdown.

Historical Context

Used for millennia; 19th-century bacteriology distinguished fermentation from putrefaction (bacterial decomposition producing foul odors).

Modern Understanding

Yeasts and bacteria convert sugars to alcohol or acids. Also describes muscle metabolism during oxygen-deprived strenuous exercise.

Industrial & Food Applications

• Food: beer, wine, cheese, yogurt, bread.
• Industrial: biofuels, solvents.

Significance

A versatile, natural process essential for many foods, beverages, and industrial products throughout human history.