verrotting

Verrotting, or rotting, is the decomposition of organic matter caused by enzymatic and microbial activity, resulting in the breakdown of tissues, loss of firmness, discoloration, and often a characteristic odor. It occurs in plants, animals, and food, and is a central part of natural nutrient cycling as microorganisms convert complex polymers into simpler compounds.

The process is driven mainly by bacteria and fungi. Enzymes such as proteases, cellulases, and lipases break down proteins, cellulose, and fats, respectively. Depending on conditions, rot can be aerobic (with oxygen) or anaerobic, producing different byproducts and odors. In aerobic rot, tissue softens and discolors rapidly; in anaerobic rot, decay may proceed more slowly and generate gases such as methane or hydrogen sulfide.

Rot passes through stages: initial colonization by microbes, rapid enzymatic breakdown of tissues, and eventual extensive disintegration. Moisture, temperature, and nutrient availability are key controls. High moisture and moderate warmth promote faster rot, while dry or cold conditions slow it. Oxygen-rich environments tend to yield visible surface decay, whereas oxygen-poor settings can lead to different textures and smells.

In applied contexts, verrotting is relevant to agriculture, waste management, and archaeology. Composting intentionally accelerates verrotting under controlled conditions to recycle organic matter. Conversely, uncontrolled rot in stored crops, fruit, or structural timber can cause economic losses and material damage.

Related terms include decay, decomposition, putrefaction, and spoilage.