Any enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas; a physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products, such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria; alcoholic fermentation is the best-known example. Also known as zymosis. (Source: MGH)

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Displaying results 1 - 4 of 4 record(s) tagged with this keywordClick/tap on any title to see full details of the record
Heita L, Cheikhyoussef A 2015. Traditionally fermented milk products. Indigenous knowledge of Namibia 169-186
Embashu W, Cheikhyoussef A, Kahaka G 2015. Oshikundu: An indigenous fermented beverage. Indigenous knowledge of Namibia 187-204