Fermentation

Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules. Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms when aerobic respiration cannot keep up with the ATP demand, due to insufficient oxygen supply or anaerobic conditions.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 4.0

LEAFSTEEP

The art of tea — steep times, ratios, and the culture of the cup.

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