Fermentation

Fermentation products contain chemical energy (they are not fully oxidized) but are considered waste products since they cannot be metabolised further without the use of oxygen (or other more highly-oxidized electron acceptors).
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fermentation
change in an organic substance caused by a ferment, such as souring of milk, with little or no oxygen involved, that is, anaerobic respiration
Source: Noland, George B. 1983. General Biology, 11th Edition. St. Louis, MO. C. V. Mosby ...
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One process by which carbon-containing compounds are broken down in an energy yielding process. Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic respiration.
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Fermentation
In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation.
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Alcohol fermentation is the formation of alcohol from sugar. Yeast, when under anaerobic conditions, convert glucose to pyruvic acid via the glycolysis pathways, then go one step farther, converting pyruvic acid into ethanol, a C-2 compound.
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Fermentation
Without oxygen, cellular respiration could not occur because oxygen serves as the final electron acceptor in the electron transport system. The electron transport system would therefore not be available.
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fermentation
A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end-product, such as ethyl alcohol or lactic acid.
fertilization ...
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fermentation (alcoholic) A type of anaerobic respiration that yields carbon dioxide and alcohol; used in commercial fermentation processes, including production of raised bakery dough products and alcoholic beverages.
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fermentation: an anaerobic process in which energy can be released from glucose even though oxygen is not available; occurs in yeast cells.
fertilized egg cell: an egg cell that has been fertilized by a sperm cell.
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alcohol fermentation The anaerobic conversion of glucose to ethanol via anaerobic glycolysis. See also fermentation.
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Feedback inhibition Fen-Phen FermentationAnaerobic decomposition of an organic compound (e.g., glucose) by a living organism.
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Chaim Weizmann (who later became the first president of Israel) developed a process for ABE fermentation (to produce acetone, butanol, and ethanol) using C. acetobutylicum and plant starch that was later pursued commercially.
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April 10 - Algernon Charles Swinburne, English poet (b. 1837)
May 19 - Isaac Albniz, Spanish composer (b. 1860)
August 27 - Emil Christian Hansen, Danish fermentation physiologist (b. 1842)
December 17 - Leopold II of Belgium (b. 1835) ...
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by protein hydrolysis, Maillard reaction and fermentation by lactic acid bacteria. Curing of meat yields nitrosylhaem pigments which can act as radical scavengers and protect both the meat pigment and the lipids from oxidation.
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