Fermentation: Difference between revisions
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== References == | == References == | ||
<ref>The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, <nowiki>https://www.britannica.com/science/fermentation</nowiki>. Accessed 5 May 2025.</ref> | <ref>The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, <nowiki>https://www.britannica.com/science/fermentation</nowiki>. Accessed 5 May 2025.</ref> | ||
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Revision as of 14:46, 7 May 2025
An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as bacteria and fungi.
Common fermented products
References
- ↑ The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, https://www.britannica.com/science/fermentation. Accessed 5 May 2025.