File:Phylogenetic_tree_of_bacteria_and_archaea,_highlighting_those_that_carry_out_fermentation.png · Wikimedia Commons · See Wikimedia Commons

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Also known as GO:0006113, fermented

thumb|Phylogenetic tree of bacteria and archaea, highlighting those that carry out fermentation. Their end products are also highlighted. Figure modified from Hackmann (2024). Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms (

AI overview

Fermentation is a metabolic process that allows cells to break down organic molecules like sugars and produce energy (ATP) without requiring oxygen, by transferring electrons between organic compounds. This process is important because it enables many bacteria and other organisms to survive and generate energy in environments where oxygen is unavailable.

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Research

145,820 papers

Gut fermentation syndrome: A systematic review of case reports.United European gastroenterology journal · 2021Bayoumy AB, Mulder CJJ, Mol JJ et al.DOI: 10.1002/ueg2.12062
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.ReviewCritical reviews in food science and nutrition · 2023De Vuyst L, Comasio A, Kerrebroeck SVDOI: 10.1080/10408398.2021.1976100
Fermentation, fermented foods and lactose intolerance.ReviewEuropean journal of clinical nutrition · 2002Solomons NWDOI: 10.1038/sj.ejcn.1601663
Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.ReviewJournal of medicinal food · 2014Park KY, Jeong JK, Lee YE et al.DOI: 10.1089/jmf.2013.3083
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages.ReviewInternational journal of food microbiology · 2022Pswarayi F, Gänzle MDOI: 10.1016/j.ijfoodmicro.2022.109815
Alcoholic fermentation of carbon sources in biomass hydrolysates by Saccharomyces cerevisiae: current status.ReviewAntonie van Leeuwenhoek · 2006van Maris AJ, Abbott DA, Bellissimi E et al.DOI: 10.1007/s10482-006-9085-7
Health Benefits of Lactic Acid Bacteria (LAB) Fermentates.ReviewNutrients · 2020Mathur H, Beresford TP, Cotter PDDOI: 10.3390/nu12061679
Continuous pretreatment, hydrolysis, and fermentation of organic residues for the production of biochemicals.ReviewBioresource technology · 2020Peinemann JC, Pleissner DDOI: 10.1016/j.biortech.2019.122256

Wikidata facts

Image: Fermenting.jpg

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Commons category: Fermentation
exact match: purl.obolibrary.org/obo/GO_0006113

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Categories

Alchemical processes Anaerobic digestion Brewing Catalysis Fermentation Food preservation Food science Metabolism Mycology Oenology