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fermentation

Metabolic process producing energy in the absence of oxygen

Entitybiological process food preparation techniqueQ41760

Also known as GO:0006113 · fermented

Instance of: biological process
1
Sources
1.Stated in Gene Ontology release 2019-10-07Retrieved 2019-10-12
View statement on Wikidata ↗
, food preparation technique
Subclass of: energy derivation by oxidation of organic compounds
1
Sources
1.Stated in Gene Ontology release 2019-10-07Retrieved 2019-10-12
View statement on Wikidata ↗

Overview

From Wikipedia, the free encyclopedia · Read full article · Text CC BY-SA 4.0

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. Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms when aerobic respiration cannot keep up with the ATP demand, due to insufficient oxygen supply or anaerobic conditions.

Overview

All data

63 statements · 32% with external sources · numbers in brackets are citations

Studied by: Fermentation theory
Has use: fermented food
Made from material: organic matter
Has active ingredient: Lactobacillus
yeast
Said to be the same as: fermented food

On other databases

51 identifiers linking fermentation across the web's reference databases

Data quality

statements

32%

externally sourced

Source last edited October 5, 2026. AIDB refreshes this page daily.

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AIDB. (2026). fermentation (Q41760). Retrieved from https://aidb.si/e/fermentation-Q41760