Taber's Medical Dictionary
fermentation
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(fĕr″mĕn-tā′shŭn)
The oxidative decomposition, under anaerobic conditions, of complex substances through the action of enzymes or ferments, produced by microorganisms. Bacteria, molds, and yeasts are the principal groups of organisms involved. Fermentations of economic importance are those involved in the production of alcohol, alcoholic beverages, lactic and butyric acids, and bread.
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(fĕr″mĕn-tā′shŭn)
The oxidative decomposition, under anaerobic conditions, of complex substances through the action of enzymes or ferments, produced by microorganisms. Bacteria, molds, and yeasts are the principal groups of organisms involved. Fermentations of economic importance are those involved in the production of alcohol, alcoholic beverages, lactic and butyric acids, and bread.
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