Selffermentation

Selffermentation is a term that describes the process of an organism or a substance undergoing fermentation within itself, or in direct contact with itself, without external inoculation or intervention from another distinct organism. This can occur in various biological contexts. For example, certain yeasts or bacteria, when present in sufficient quantities within a suitable substrate like fruit juice or milk, can initiate fermentation independently. The sugars present in the substrate are converted into alcohols and carbon dioxide through their metabolic activity. This process is often observed in situations where conditions become favorable for microbial growth, such as leaving a sugary liquid exposed to the air.

In a broader sense, selffermentation can also refer to chemical reactions within a complex mixture that are catalyzed or influenced by components already present in that mixture, leading to a self-sustaining or self-generating reaction. This concept is less common and more theoretical than biological selffermentation. It is important to distinguish selffermentation from processes where fermentation is intentionally induced by adding specific starter cultures, such as in the production of yogurt or sourdough bread. In selffermentation, the fermenting agents are already present and become active under favorable environmental conditions. The outcome of selffermentation can range from desirable, like the natural production of alcoholic beverages, to undesirable, like spoilage of food products.