Fermentation: Definition, Process & Applications

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the process in which glucose is broken down anaerobically.

The term fermentation has been used to refer to a wider variety of processes for thousands of years. In the latter part of the 19th century, the science of bacteriology began to distinguish fermentation from putrefaction, a similar process in which organic matter decomposes to form foul-smelling products as a result of bacterial growth.

Today, the term fermentation is used to describe the process in which yeasts and bacteria convert sugars into alcohol or acids. It is also used to describe the metabolic processes that occur in muscles when deprived of oxygen, as in strenuous exercise.

In the food industry, fermentation is used to produce a wide variety of products, including beer, wine, cheese, yogurt, and bread. It is also used to produce some industrial products, such as biofuels and solvents.

Fermentation is a versatile and important process that has been used by humans for thousands of years. It is a natural process that is essential for the production of many foods and beverages that we enjoy today.