fermentation /fur′məntā″shən/ [L, fermentare, to cause to rise] , a chemical change that is brought about in a substance by the action of an enzyme or microorganism, especially the anaerobic conversion of foodstuffs to certain products. Kinds include acetic fermentation, alcoholic fermentation, ammoniacal fermentation, amylic fermentation, butyric fermentation, caseous fermentation, dextran fermentation, diastatic fermentation, lactic acid fermentation, propionic fermentation, storing fermentation, viscous fermentation.
