Fermantasyon
Also known as GO:0006113, fermented
kimyasal çürüme
AI overview
Fermentation is a metabolic process that allows cells to break down organic molecules like sugars and produce energy (ATP) without requiring oxygen, by transferring electrons between organic compounds. This process is important because it enables many bacteria and other organisms to survive and generate energy in environments where oxygen is unavailable.
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Research
145,820 papers- Gut fermentation syndrome: A systematic review of case reports.United European gastroenterology journal · 2021Bayoumy AB, Mulder CJJ, Mol JJ et al.DOI: 10.1002/ueg2.12062
- Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.ReviewCritical reviews in food science and nutrition · 2023De Vuyst L, Comasio A, Kerrebroeck SVDOI: 10.1080/10408398.2021.1976100
- Fermentation, fermented foods and lactose intolerance.ReviewEuropean journal of clinical nutrition · 2002Solomons NWDOI: 10.1038/sj.ejcn.1601663
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.ReviewJournal of medicinal food · 2014