| oxidation-fermentation test | <investigation> A test to to determine whether a given bacterial strain has an oxidative or fermentativetype of metabolism by seeing what it doesto a carbohydrate substrate. (09 Oct 1997) |
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| fermentation | <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio (18 Nov 1997) |
| fermentation Lactobacillus casei factor | Pteroyl-gamma-glutamyl-gamma-glutamylglutamic acid;a folic acid conjugate, a principle chemically similar to folic acid except that it contains three molecules of glutamic acid instead of one, in g linkage. Synonym: fermentation Lactobacillus casei factor, pteroyltriglutamic acid. (05 Mar 2000) |
| fermentation substrates | Materials used as food for growing microorganisms, part of the culture medium along with chemicals that facilitate fermentation and other trace materials. (14 Nov 1997) |
| lactic acid fermentation | <biochemistry> A type of fermentation carried out by lactic acid bacteria in which sugar (for example lactose, glucose, pentose) are converted either entirely (or almost entirely) to lactic acid (homolactic fermentation) or to a mixture of lactic acid and other products (heterolactic fermentation). (09 Oct 1997) |