fermentum

Fermentum, from Latin, refers to fermentation, the biochemical process by which microorganisms or enzymes break down carbohydrates in the absence of or limited oxygen. In modern biochemistry, fermentation describes metabolic pathways that regenerate NAD+ by oxidizing NADH, allowing glycolysis to continue when a final electron acceptor is absent. The term historically encompassed various biological processes, including leavening and wine or beer production.

The best-known fermentations are alcoholic fermentation, performed primarily by yeasts such as Saccharomyces cerevisiae, converting sugars to ethanol and carbon dioxide; and lactic acid fermentation, performed by lactic acid bacteria, producing lactate, used in dairy products, pickles, and fermented vegetables. Some microbes perform mixed or heterolactic fermentation, yielding multiple end products. Fermentation reactions depend on enzymes, substrate availability, temperature, and pH, and generally occur under anaerobic or oxygen-limited conditions.

Historically, fermentation has been central to food preservation and beverage production for centuries. The discovery of fermentation and its microbial basis by Louis Pasteur helped establish germ theory and microbial metabolism. Today, fermentation is exploited in food and beverage industries, biofuel production, and biotechnology, with engineered microbes and controlled processes extending its applications beyond traditional uses.