“fermentation”的概念、定义、翻译、参考文献-科学参考

fermentation

Chemistry

A form of anaerobic respiration occurring in certain microorganisms, e.g. yeasts. Alcoholic fermentation comprises a series of biochemical reactions by which pyruvate (the end product of glycolysis) is converted to ethanol and carbon dioxide. Fermentation is the basis of the baking, wine, and beer industries.

Chemical Engineering

A biotechnological process that involves the anaerobic respiration of certain microorganisms, in particular yeast. Forming the basis of baking, wine, and beer production, alcoholic fermentation comprises a series of biochemical reactions in which sugars are consumed as a substrate to produce ethanol and carbon dioxide in the reaction:
$C_{6} H_{12} O_{6} \to 2 C_{2} H_{5} O H + 2 C O_{2}$

Industrial applications of fermentation include the production of alcohol and glycerol from yeast, lactic acid, acetone, and butyl alcohol from various bacteria, and citric acid, antibiotics, and vitamins from mould fermentations.

Biology

The oxidation of glucose or other food substances by living cells to produce lactic acid or alcohol and energy in the form of ATP. It occurs in many cell types (e.g. muscle cells) when oxygen is limiting and in certain microorganisms, e.g. yeasts and some bacteria. All fermentations use the series of chemical reactions known as glycolysis to produce ATP by substrate-level phosphorylation. This involves reduction of the coenzyme NAD⁺ to NADH, and the two types of fermentation are distinguished by the way in which the cell regenerates the NAD⁺ so that the glycolysis can continue. In alcoholic fermentation, pyruvate (the end product of glycolysis) is converted to two molecules each of acetaldehyde and carbon dioxide. Each acetaldehyde molecule is then reduced by NADH to yield a molecule of ethanol, in the process regenerating NAD⁺. This is the basis of the baking and brewing industries (see baker’s yeast). In lactic-acid fermentation, which occurs in many microorganisms and (when sugar is in short supply) in animal cells, the pyruvate is reduced directly to lactic acid by NADH, regenerating NAD⁺ without producing carbon dioxide. Compare respiration.

单词	fermentation
释义	fermentation Chemistry A form of anaerobic respiration occurring in certain microorganisms, e.g. yeasts. Alcoholic fermentation comprises a series of biochemical reactions by which pyruvate (the end product of glycolysis) is converted to ethanol and carbon dioxide. Fermentation is the basis of the baking, wine, and beer industries. Chemical Engineering A biotechnological process that involves the anaerobic respiration of certain microorganisms, in particular yeast. Forming the basis of baking, wine, and beer production, alcoholic fermentation comprises a series of biochemical reactions in which sugars are consumed as a substrate to produce ethanol and carbon dioxide in the reaction: $C_{6} H_{12} O_{6} \to 2 C_{2} H_{5} O H + 2 C O_{2}$ Industrial applications of fermentation include the production of alcohol and glycerol from yeast, lactic acid, acetone, and butyl alcohol from various bacteria, and citric acid, antibiotics, and vitamins from mould fermentations. Biology The oxidation of glucose or other food substances by living cells to produce lactic acid or alcohol and energy in the form of ATP. It occurs in many cell types (e.g. muscle cells) when oxygen is limiting and in certain microorganisms, e.g. yeasts and some bacteria. All fermentations use the series of chemical reactions known as glycolysis to produce ATP by substrate-level phosphorylation. This involves reduction of the coenzyme NAD⁺ to NADH, and the two types of fermentation are distinguished by the way in which the cell regenerates the NAD⁺ so that the glycolysis can continue. In alcoholic fermentation, pyruvate (the end product of glycolysis) is converted to two molecules each of acetaldehyde and carbon dioxide. Each acetaldehyde molecule is then reduced by NADH to yield a molecule of ethanol, in the process regenerating NAD⁺. This is the basis of the baking and brewing industries (see baker’s yeast). In lactic-acid fermentation, which occurs in many microorganisms and (when sugar is in short supply) in animal cells, the pyruvate is reduced directly to lactic acid by NADH, regenerating NAD⁺ without producing carbon dioxide. Compare respiration.
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