| fermentation |
[Latin, fervere = to boil] The anaerobic extraction of energy from organic compounds.
출처: embryology.med.unsw.edu.au/Notes/Index/F.htm
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| fermentation |
digestion; the oxidation of carbohydrates to water, carbon dioxide and simple organics with the net production of ATP (adenosine-5'-triphosphate).
출처: www.palaeos.com/Vertebrates/Lists/Glossary/Glossar...
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| fermentation |
chemical changes in organic substances produced by the action of enzymes.
출처: www.msnucleus.org/membership/html/jh/earth/diction...
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| fermentation |
chemical changes in organic substrates caused by enzymes of living microorganisms.
출처: www.mycolog.com/GLOSSARY.htm
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| fermentation |
An energy-yielding metabolic process in which electrons derived from an organic substrate are used ultimately to reduce an organic electron acceptor that is made by the cell itself. Neither an electron transport chain nor an exogenous terminal electron acceptor is involved. (Contrast with respiration).
출처: www.hardydiagnostics.com/Glossary-F.html
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| ferment | the intoxicating agent in fermented and distilled liquors |
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| ferment | having undergone fermentation |
| ferment | a process in which an agent causes an organic substance to break down into simpler substances |
| ferment | a specialist in wine making |