9/4/23, 9:50 PM fermentation -- Britannica Online Encyclopedia

fermentation
fermentation, chemical process by which molecules
such as glucose are broken down anaerobically. More
broadly, fermentation is the foaming that occurs
during the manufacture of wine and beer, a process at
least 10,000 years old. The frothing results from the
plant producing corn ethanol evolution of carbon dioxide gas, though this was not
recognized until the 17th century. French chemist and
microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow
sense to describe the changes brought about by yeasts and other microorganisms growing
in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon
dioxide are not the only products of fermentation.

Anaerobic breakdown of molecules

In the 1920s it was discovered that, in the absence of air, extracts of muscle catalyze the
formation of lactate from glucose and that the same intermediate compounds formed in the
fermentation of grain are produced by muscle. An important generalization thus emerged:
that fermentation reactions are not peculiar to the action of yeast but also occur in many
other instances of glucose utilization.

Glycolysis, the breakdown of sugar, was originally

defined about 1930 as the metabolism of sugar into
lactate. It can be further defined as that form of
fermentation, characteristic of cells in general, in
which the six-carbon sugar glucose is broken down
glycolysis into two molecules of the three-carbon organic acid,
pyruvic acid (the nonionized form of pyruvate),
coupled with the transfer of chemical energy to the synthesis of adenosine triphosphate
(ATP). The pyruvate may then be oxidized, in the presence of oxygen, through the
tricarboxylic acid cycle, or in the absence of oxygen, be reduced to lactic acid, alcohol, or
other products. The sequence from glucose to pyruvate is often called the Embden–
Meyerhof pathway, named after two German biochemists who in the late 1920s and ’30s
postulated and analyzed experimentally the critical steps in that series of reactions.

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9/4/23, 9:50 PM fermentation -- Britannica Online Encyclopedia

The term fermentation now denotes the enzyme-catalyzed, energy-yielding pathway in

cells involving the anaerobic breakdown of molecules such as glucose. In most cells the
enzymes occur in the soluble portion of the cytoplasm. The reactions leading to the
formation of ATP and pyruvate thus are common to sugar transformation in muscle, yeasts,
some bacteria, and plants.
Industrial fermentation
Industrial fermentation processes begin with suitable microorganisms and specified
conditions, such as careful adjustment of nutrient concentration. The products are of many
types: alcohol, glycerol, and carbon dioxide from yeast fermentation of various sugars;
butyl alcohol, acetone, lactic acid, monosodium glutamate, and acetic acid from various
bacteria; and citric acid, gluconic acid, and small amounts of antibiotics, vitamin B12, and
riboflavin (vitamin B2) from mold fermentation. Ethyl alcohol produced via the
fermentation of starch or sugar is an important source of liquid biofuel.

The Editors of Encyclopaedia Britannica

This article was most recently revised and updated by Adam Augustyn.

Citation Information
Article Title: fermentation
Website Name: Encyclopaedia Britannica
Publisher: Encyclopaedia Britannica, Inc.
Date Published: 21 June 2023
URL: https://www.britannica.comhttps://www.britannica.com/science/fermentation
Access Date: September 04, 2023

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