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Fermentation
Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium. French microbiologist Louis Pasteur is often remembered for his insights into fermentation and its microbial causes. The science of fermentation is known as zymology.

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Enzymologie
Die Enzymologie ist ein Teilgebiet der Biochemie, das sich mit den Gärungsvorgängen befasst, das heißt mit chemischen Veränderungen, die BakterienEnzyme und Hefen durch fermentative Stoffwechselvorgänge in organischen Verbindungen bewirken. Zur Zymologie gehört die Untersuchung der Enzyme, biologischer Katalysatoren, die aus Proteinen, also aus Aminosäuren bestehen.

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Enzymologie
L'enzymologie est la branche de la biochimie qui étudie les enzymes. Différents domaines plus spécifiques peuvent être dégagés:

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FERMENTING
FERMENTANDO. AGITANDOSI

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fermenting

fermenting
n : a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol [syn: zymosis, zymolysis, fermentation, ferment]






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