fermentation

{
  "id": "MLC-T-AGR-002457",
  "term": "fermentation",
  "field": "Agriculture and food",
  "definition": "The anaerobic breakdown by microorganisms of complex organic substances, especially carbohydrates, to CO2 and alcohol; fermentation is also used to describe the process by which various chemical or pharmaceutical compounds can be made in large tanks, called fermenters, that contain microorganisms or plant or animal cells, and the nutrients they require to live and grow.",
  "synonyms": [
    "co-fermentation",
    "cofermentation"
  ],
  "subject": "Research, Technology, Methods",
  "see_also": [
    "processing technology",
    "anaerobiosis",
    "gas production (biological)",
    "fermented foods",
    "starter cultures",
    "wort (brewing)",
    "food microbiology",
    "food processing",
    "lees",
    "fermented sausages",
    "kombucha",
    "douchi",
    "fermented vegetables",
    "fermenters",
    "industrial microbiology",
    "biotechnology",
    "fermentation industry",
    "bioreactors",
    "batch fermentation",
    "liquid state fermentation",
    "continuous fermentation",
    "Crabtree effect",
    "stuck fermentation",
    "lactic fermentation",
    "malolactic fermentation",
    "solid state fermentation",
    "submerged fermentation",
    "alcoholic fermentation"
  ],
  "references": [
    "US Environmental Protection Agency",
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "fermentación"
  },
  "url": "https://mlchart.com/terminology/agriculture/fermentation/"
}