fermentation
fur-men-TAY-shun
/ˌfɜː.menˈteɪ.ʃən/
The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
In baking, it specifically refers to yeast consuming sugars to produce carbon dioxide and alcohol.
The story behind the word. The word comes from the Latin 'fervere', which means 'to boil'. Ancient observers noticed that vats of fermenting grapes or grain appeared to be boiling because of the bubbles of carbon dioxide rising to the surface, even though the liquid was cold.
Word relationships
- zymosis: A highly technical, medical term for fermentation.
- preservation: The act of stopping microbial growth, whereas fermentation encourages it.
Commonly confused with
- leavening: Fermentation is the metabolic process; leavening is the physical rise.
Word family
- ferment (verb): To undergo the process of fermentation.
- fermentable (adjective): Capable of being fermented.
Collocations
- bulk fermentation
- yeast fermentation
- slow fermentation
Example sentences
- "Fermentation is the process by which yeast converts sugar into alcohol and carbon dioxide." Alton Brown explains the science of bread.
- "A long, slow fermentation allows for the development of complex, tangy flavors in the dough." A description of sourdough starters.
Memory hook
Think of 'fervent' energy; the yeast is working fervently to create bubbles. Fermentation: the bubbles that 'boil' without heat.
When not to use
Avoid using it to describe simple chemical reactions that don't involve microorganisms.
Fun facts
- Louis Pasteur was the first to prove that fermentation was caused by living organisms.
- Without fermentation, we would have no bread, cheese, beer, or chocolate.
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