Construct · 2 fields · 4 citations

Where does ferment collide?

One name. Different field. Different construct. One map.

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ferment2 CONSTRUCTSFermentationPASTEUR · MICROBE PROCESSEra of fermentANDERSON · ERA OF FERMENT

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2026

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Microbiology and biochemistry

Anaerobic breakdown of sugars by microbes

The set of anaerobic chemical reactions by which microbes break down sugars into acids, gases, or alcohol to release energy without using oxygen. Pasteur's 1857 Mémoire sur la fermentation appelée lactique established that this breakdown is the work of living microbes rather than a purely chemical decay, and his later studies extended the finding to alcoholic fermentation. Buchner's 1897 Alkoholische Gährung ohne Hefezellen then showed that a cell-free extract could ferment sugar on its own, locating the action in soluble catalysts, later called enzymes, rather than in the whole cell. The referent here is a metabolic process running inside cells or their extracts, tracked by the compounds it consumes and produces, and it is not a turbulent period in an industry.[1][2]

Unit
One fermentation reaction in a cell or extract, by substrate consumed and products formed
Recovery means
Not applicable
Measured by
Quantified by yields of alcohol, acids, or gas, by change in pH, and by rates of substrate uptake

Innovation and technology management

Turbulent period after a technological discontinuity

The turbulent period that opens after a technological discontinuity, when many rival designs compete and no single dominant design has yet settled. Anderson and Tushman's 1990 Technological discontinuities and dominant designs named this the era of ferment, the stretch of design competition and substitution that follows a breakthrough and precedes convergence on a standard, building on the discontinuity model they set out in 1986. In this meaning ferment describes a phase of an industry or a technology, marked by variation, uncertainty, and contested standards. The referent is a state of a market and its firms over time, and it is not a chemical reaction carried out by microbes.[3][4]

Unit
One era of ferment for a technology, from a discontinuity to the emergence of a dominant design
Recovery means
Closes when the industry converges on a dominant design and a more stable era begins
Measured by
Assessed by the count of competing designs, entry and exit of firms, and time until a dominant design appears

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Nearby collisions

metabolism3 fields · 3 citationsjingle · one word, three constructsturbulence4 fields · 6 citationsjingle · one word, four constructscatalysis3 fields · 4 citationsjingle · one word, three constructs

References

  1. Pasteur, L. (1857). Mémoire sur la fermentation appelée lactique. Comptes rendus de l'Académie des Sciences, 45, 913–916.
  2. Buchner, E. (1897). Alkoholische Gährung ohne Hefezellen. Berichte der deutschen chemischen Gesellschaft, 30(1), 117–124. https://doi.org/10.1002/cber.18970300121
  3. Anderson, P., & Tushman, M. L. (1990). Technological discontinuities and dominant designs: A cyclical model of technological change. Administrative Science Quarterly, 35(4), 604–633. https://doi.org/10.2307/2393511
  4. Tushman, M. L., & Anderson, P. (1986). Technological discontinuities and organizational environments. Administrative Science Quarterly, 31(3), 439–465. https://doi.org/10.2307/2392832

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