The process by which microorganisms like bacteria or yeast break down sugars and other compounds in food, creating new flavors, textures, and often alcohol or acids. Essential for bread, wine, cheese, and many preserved foods.
From Latin 'fervere' meaning 'to boil, seethe,' referring to the bubbling action visible during active fermentation. The word originally described any vigorous activity or agitation before becoming specifically associated with microbial transformation of food.
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