Molecular Function
fermentation Audio
fer·men·ta·tion [ fur-men-tey-shuhn ]
Subclass of:
Carbohydrate Metabolism
Definitions related to fermentation:
  • Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
    NLM Medical Subject Headings
    U.S. National Library of Medicine, 2025
  • Enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen; the change usually results in the production of carbon dioxide, ethanol or lactic acid, and the production of energy.
    CRISP Thesaurus
    National Institutes of Health, 2006
  • The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, coupling the oxidation and reduction of NAD/H and the generation of adenosine triphosphate (ATP).
    Gene Ontology Dictionary
    Gene Ontology Consortium, 2021
  • The exothermic catabolic processing of a substance by bacteria, yeasts, or other microorganisms.
    NCI
    U.S. National Cancer Institute, 2021
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This content should not be used in place of medically-reviewed decision support reference material or professional medical advice. Some terms may have alternate or updated definitions not reflected in this set. The definitions on this page should not be considered complete or up to date.