Fermentation - In its broadest sense, is the chemical change by which organic substances are decomposed and re-combined in new substances or compounds. Ferments are of two clasess - "organized," or living, as yeast fungi, lactic BACTERIA, etc., and "unorganized," as diastase, pepsin, etc. In its most widely used significance, Fermentation is the chemical change produced in substances, more or less liquid, containing some sugary solution, by which the latter is converted into a liquid, alcohol, and a gas, carbon-dioxide (see article on yeast). Wine and beer Fermentation is called Vinous Fermentation is followed under certain conditions by acetous Fermentation - a class of acetic BACTERIA oxidizing the alcohol and producing vinegar. The "souring" of milk is Putrefaction of meat, etc., is Arround Fermentation in The Grocer's Encyclopedia
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