はっ‐こう〔‐カウ〕【発酵／×醗酵】
醗酵
発酵
(醗酵 から転送)
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2023/11/18 14:12 UTC 版)
発酵（はっこう、英: fermentation、醱酵[注釈 1]）は、酵素の働きによって有機物質に化学変化をもたらす代謝プロセスである。生化学では、酸素のない状態で炭水化物からエネルギーを取り出すことと、狭義に定義される。食品製造においては、より広く、微生物の活動が食品や飲料に望ましい変化をもたらすあらゆる過程を指すこともある[1]。発酵の科学は発酵学または酵素学と呼ばれる。
注釈
- ^ 戦前から「發酵」表記は併存していた。福澤諭吉「福澤全集 巻四」時事新報社 (1898) p.159 福澤諭吉著作一覧 - 全集・選集、『大辭典 第二十巻』平凡社 (1936) p.593
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