ABSTRACT
Fermentation is typically the conversion of sugar to alcohol under anaerobic conditions in the presence of yeast. Chemical conversion of carbohydrates into alcohols is a general example of fermentation. When fermentation stops prior to the complete conversion of sugar to alcohol, it is called stuck fermentation. The science of fermentation is known as zymology. The French chemist Louis Pasteur was the rst known zymologist; he dened fermentation as “respiration without air.” The German scientist Eduard Buchner, winner of the 1907 Nobel Prize for chemistry, found that the secretion of zymase in yeast is responsible for fermentation.
