Fermentation
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Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound.<ref name="Prescott Microbiology">{{cite book |author=Klein, Donald W.; Prescott, Lansing M.; Harley, John |title=Microbiology |publisher=McGraw-Hill |location=New York |year=2005 |pages= |isbn=0-07-that fermentation is actually caused by a yeast secretion that he termed zymase.
Enzymology and Zymology
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Zymology is the scientific term for the study of the chemical process of fermentation, and includes fermentation by yeast, bacteria, and other lower species. Zymology includes the study of enzymes that facilitate the chemical process of fermentation, as well as engineering issues of yeast selection, yeast physiology, and the practical issues of brewing. Enzymology, the study of enzymes, should not be confused with zymology, as the modern study of the enzyme encompasses enzymes from a multitude of sources, and studies enzymes in many terms, as well as studying enzymes from biochemical pathways including fermentation and beyond. Historically, zymologists were the first enzymologists, and since enzymology has expanded beyond the study of yeast fermentation, zymology is infrequently regarded as an archaic word for enzymology.
See also
- Dark fermentation
- Fermentation (wine)
- Fermentation (food)
- Fermentative hydrogen production
- Industrial fermentation
- Fermentation lock
- Fed-batch
- Chemostat
- Ethanol fermentation
- Photofermentation