Fermentation

(fer-men-ta'-shun). The decomposition of complex molecules under the influence of ferments (organized) or zymazes or enzyms (unorganized), frequently accompanied by the a imilation of one or more molecules of water (hydrolysis). Proce es of oxidation and deoxidation sometimes accompany fermentation. The ordinary transformation termed eremacausis or decay, is an oxidation proce . Putrefaction is applied especially to those fermentations involving nitrogenous matter and accompanied by the disengagement of offensive gases. In these cases, the growth of one or more species of microbes is correlated with the chemic changes in the medium. F., Acetic, the fermentation whereby weak alcoholic solutions are converted into vinegar, caused by the Bacillus aceti, etc. F., Albuminoid; the agents of this decomposition are the Bacillus album in is, B. catcnula, B. claviform is, B. distort us, B. filiform is, B. geniculars, B. scaber, B. tenuis, B. urocephalus, etc. F., Ammoniacal; the agent of the ammoniacal fermentation of urine is the Micrococcus urece. F., Butyric, the conversion of butter-fat into butyric acid, due to a microbe, Bacillus butyric us. F., Gluconic; glucose is transformed by the action of the Micrococcus oblong us. F., Lactic, the decomposition or "souring ' ' of milk, caused by the microbe, Bacillus lactic us. F., Propionic; the Bacillus cavicida decomposes saccharine solutions, producing propionic acid. F., Putrefactive, the decomposition commonly known as putrefaction, caused by various microbes, especially the Micrococcus pyogenes. F., Test. See Tests, Table of. F., Viscous, the change produced in the culture medium by the Micrococcus viscosus, a gummy substance being developed.