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/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/fermentation. Accessed December 19, 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/fermentation
Fermentation [Internet]. In: Venes DD, editors. Taber's Medical Dictionary. F.A. Davis Company; 2021. [cited 2024 December 19]. Available from: https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/747745/all/fermentation.
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