fermentation (redirected from fermentative)

fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. However, at times of strenuous activity, muscle tissue uses oxygen faster than the blood can supply it. During this anaerobic condition, the six-carbon glucose molecule is only partly broken down to two molecules of the three-carbon sugar called lactic acid. This process, called lactic acid fermentation, also occurs in many microorganisms and in the cells of most higher animals. In alcoholic fermentation, such as occurs in brewer's yeast and some bacteria, the production of lactic acid is bypassed, and the glucose molecule is degraded to two molecules of the two-carbon alcohol, ethanol, and to two molecules of carbon dioxide. Many of the enzymes of lactic acid and alcoholic fermentation are identical to the enzymes that bring about the metabolic conversion known as glycolysis. Alcoholic fermentation is a process that was known to antiquity. Before 2000 B.C. the Egyptians apparently knew that crushed fruits stored in a warm place would produce a substance with a pleasant intoxicating power. By 1500 B.C. the production of beer from germinating cereals (malt) and the preparation of wines from crushed grapes were established arts in most of the Middle East. Aristotle believed that grape juice was an infantile form of wine and that fermentation was, therefore, the maturation of the grape extract. Interest in the process of fermentation has continued through the ages, and much of modern biochemistry, especially enzyme studies, has emerged directly from early studies on the fermentation process. One of the earliest laboratories established for the study of biological chemistry was that founded in Copenhagen in 1875 and financed by the brewing family of Jacob Christian Jacobsen.

---

fermentation

Process that allows respiration to occur in the absence of oxygen. Biologically, it allows cells to obtain energy from molecules (e.g., glucose) anaerobically. Glycolysis, the breakdown of glucose, is a form of fermentation. Alcoholic fermentation occurs when yeast cells convert carbohydrate sources to ethanol and carbon dioxide. Fermentation reactions are common in muscle cells, yeasts, some bacteria, and plants. See also beer; wine.

---

fermentation

a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeast

---

fermentation [‚fər·mən′tā·shən]

(microbiology)

An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas; a physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria; alcoholic fermentation is the best-known example. Also known as zymosis.

---

Fermentation

Decomposition of foodstuffs generally accompanied by the evolution of gas. The best-known example is alcoholic fermentation, in which sugar is converted into alcohol and carbon dioxide. During fermentation organic matter is decomposed in the absence of air (oxygen); hence, there is always an accumulation of reduction products, or incomplete oxidation products. Some of these products (for example, alcohol and lactic acid) are of importance to humans, and fermentation has therefore been used for their manufacture on an industrial scale. There are also many microbiological processes that go on in the presence of air while yielding incomplete oxidation products. Good examples are the formation of acetic acid (vinegar) from alcohol by vinegar bacteria, and of citric acid from sugar by certain molds (for example, Aspergillus niger). These microbial processes, too, have gained industrial importance, and are often referred to as fermentations, even though they do not conform to L. Pasteur's concept of fermentation as a decomposition in the absence of air. See Industrial microbiology