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 ?
I created these pepper ferments to preserve peppers at their peak.
These two habanero-based ferments are examples of the many flavors that pair well with habaneras.
All feeds and mixes will ferment a little differently.
Seven days is about the maximum you want to let food ferment unless it's very cool and fermentation is slow.
Typically, non-Saccharomyces yeasts have been used in sequential fermentation where these yeasts are allowed to grow or ferment between one hour and 15 days before inoculation with S.
3 billion litres, constitutes the artisanal cachaca, in which the fermentation is initiated by autochthonous yeasts from the sugar cane juice, the so-called natural ferment (PATARO et al.
Studies on the chemo-sensory quality of artisanal organic cachaca produced with natural ferment are scarce.
The yeast that Ho modified, called Saccharomyces, is an environmentally safe microorganism commonly used by industry to ferment glucose into ethanol.
In 1993, her research group became the first to produce a genetically engineered Saccharomyces yeast that effectively can ferment both glucose and xylose.
Arguably, salt-free ferments are more biodiverse, but this diversity often results in mushy textures.
The final six chapters of this book, Part Four, suggest 84 ways to use ferments for breakfast, snacks, lunch, happy hour, dinner, and .
Other vegetables are often pickled in lactic ferments: Carrots, cucumbers, peppers and more can ferment in lactic acid brines.