Fermentation

In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation yields lactate, acetic acid, ethanol, or some other simple product.

References

• Steinkraus, K. H., Ed. (1995). Handbook of Indigenous Fermented Foods. New York, Marcel Dekker, Inc.
• The 1811 Household Cyclopedia