ferment

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ferment

 [fer´ment]
1. to undergo fermentation.
2. any substance that causes fermentation.

fer·ment

(fĕr-ment'),
1. To cause or to undergo fermentation.
2. An agent that causes fermentation.
[L. fermentum, leaven]

ferment

/fer·ment/ (fer-ment´) to undergo fermentation; used for the decomposition of carbohydrates.

ferment

(fûr′mĕnt′)
n.
a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation.
b. Fermentation.
v. (fər-mĕnt′) fer·mented, fer·menting, fer·ments
v.intr.
1. To undergo fermentation: cabbage that has fermented.
2. To develop in a turbulent or agitated way; seethe: an idea that was fermenting in his mind for months.
v.tr.
1. To cause to undergo fermentation: Yeasts ferment sugars.
2. To produce by or as if by fermentation: ferment the wine in oak barrels; hostility that was fermented by envy.
3. To make turbulent; excite or agitate: a fiery speech that fermented the crowd.

fer·ment′a·bil′i·ty n.
fer·ment′a·ble adj.

fer·ment

(fĕr-ment')
To cause or to undergo fermentation.
[L. fermentum, leaven]

ferment

1. to undergo fermentation.
2. any substance that causes fermentation.
References in periodicals archive ?
Kale, for instance, is one vegetable I won't be fermenting.
This increase may be due to contribution by fermenting microorganisms [19].
The rate of fermentation of each bacterium was assessed by period testing for pH, TTA and detection of characteristic aroma of the fermenting samples.
But he kept his dream cooking and fermenting in limited batches at his parent's Simi Valley home.
After fermenting their brews with this new strain at cool temperatures, brewers could then lager (the German word for "age or store") their beers at still colder temperatures.
This study, therefore, investigated the effect of processing methods such as soaking, fermenting and boiling on nutrient retention and contribution of diets from cassava to nutrient intake of Nigerian consumers.
This is a book for advanced sausage makers and amateurs alike, and provides all the science and techniques behind controlling meat acidity, choosing temperatures for fermenting, controlling the process, and more.
The wild yeasts found in fermenting wine each have different reaction rates and will produce different end products as they ferment the juice sugars to alcohol.
Fermenting and bottling a case - five gallons - of wine requires a few hours during each of four days spread over six months.
Under this agreement, SunOpta will license Nedalco's patented pentose fermenting yeast for the production of cellulosic ethanol in North America and will work with Nedalco to include SunOpta's technology and systems for cellulosic ethanol production into their planned new grain ethanol facilities in Europe.
Traditional fermenting vessels like earthen ware pots or clay pots [nyung'o in Meru language] are rarely used currently and have been replaced by the more popular plastic jars and buckets.