Fermentation

The anaerobic breakdown of complex organic substances, especially carbohydrates, by micro-organisms, yielding energy. Often misused to describe large-scale in specialized vessels (fermenters, bioreactors) for secondary product synthesis.

The decomposition of organic material to alcohol, methane, etc., by organisms, such as yeast or bacteria, usually in the absence of oxygen.

The biological conversion of biomass by yeast or sugar. The products of fermentation are carbon dioxide and alcohol.

A biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Bacteria or yeasts can ferment sugars to ethanol.