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| fermentation Any 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 | |||
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| fermentazzjoni: 26 phrases in 5 subjects |
| Agriculture | 6 |
| Environment | 4 |
| Food industry | 9 |
| Life sciences | 4 |
| Natural sciences | 3 |