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  Fermentation

Fermentation:

Fermentation is an energy yielding reaction in anaerobes taking place in the absence of oxygen. In fermentation industries any procedure employing microorganisms for commercial production of alcohol, acetone, antibiotics, vinegar, and so on, is designated as fermentation regardless of whether the procedure is aerobic or anaerobic. However in scientific usage fermentations are energy yielding reactions taking place in anaerobes that employ organic compounds as electron donors and acceptors. In another words oxygen (or other inorganic compounds) is not the terminal electron acceptor in fermentation. Souring of milk into curd is a fermentation procedure wherein lactose is transformed to lactic acid. Rising of dough in bread and souring of idly batter are also fermentations. Likewise toddy tapped from the inflorescence of palmyrah and coconut palms where the sugary juice is transformed to ethyl alcohol by naturally taking place yeast is a fermentation procedure. Alcohol production in distilleries from molasses, the sugar industry by product, utilizing yeast, is a typical fermentation procedure.

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