fermentation
(fĕr″mĕn-tā′shŭn)
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The oxidative decomposition, under anaerobic conditions, of complex substances through the action of enzymes or ferments, produced by microorganisms. Bacteria, molds, and yeasts are the principal groups of organisms involved. Fermentations of economic importance are those involved in the production of alcohol, alcoholic beverages, lactic and butyric acids, and bread.
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Citation
Venes, Donald, editor. "Fermentation." Taber's Medical Dictionary, 24th ed., F.A. Davis Company, 2021. Nursing Central, nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/747745/all/amylolytic_fermentation.
Fermentation. In: Venes DD, ed. Taber's Medical Dictionary. F.A. Davis Company; 2021. https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/747745/all/amylolytic_fermentation. Accessed November 3, 2024.
Fermentation. (2021). In Venes, D. (Ed.), Taber's Medical Dictionary (24th ed.). F.A. Davis Company. https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/747745/all/amylolytic_fermentation
Fermentation [Internet]. In: Venes DD, editors. Taber's Medical Dictionary. F.A. Davis Company; 2021. [cited 2024 November 03]. Available from: https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/747745/all/amylolytic_fermentation.
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