Fermented
Fermented
Fermented (pronunciation: /fərˈmɛntɪd/) is a term used to describe a biological process that involves the conversion of sugars into alcohol or acids by microorganisms such as yeast or bacteria in the absence of oxygen. The process is used in the production of various food and beverages such as bread, wine, beer, yogurt, and pickles.
Etymology
The term "fermented" is derived from the Latin word "fermentum", which means "to leaven". It was first used in English in the late 14th century.
Related Terms
- Fermentation: The process by which sugars are converted into alcohol or acids by microorganisms.
- Yeast: A type of fungus that is commonly used in the fermentation process.
- Bacteria: Microorganisms that can also be involved in the fermentation process.
- Lactic Acid Fermentation: A type of fermentation that produces lactic acid.
- Alcoholic Fermentation: A type of fermentation that produces alcohol.
- Anaerobic Respiration: The process of producing energy in the absence of oxygen, which includes fermentation.
- Probiotics: Live bacteria and yeasts that are good for your health, especially your digestive system. Many fermented foods are rich in probiotics.
See Also
External links
- Medical encyclopedia article on Fermented
- Wikipedia's article - Fermented
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