An anaerobic metabolic process where cells break down sugars without oxygen, producing ATP through glycolysis and regenerating NAD+ by converting pyruvate into products like alcohol or lactic acid. This allows energy production when oxygen is unavailable.
From Latin 'fervere' meaning to boil or bubble, describing the visible bubbling that occurs during alcoholic fermentation. The term has been used since ancient times, but its biological mechanism was only understood in the 19th century through the work of Louis Pasteur.
Fermentation is like your cells' emergency backup generator - when oxygen runs out, they switch to this less efficient but life-saving process! Interestingly, the same process that makes your muscles burn during intense exercise also gives us bread, beer, and yogurt.
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