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 ?
The final six chapters of this book, Part Four, suggest 84 ways to use ferments for breakfast, snacks, lunch, happy hour, dinner, and .
I try to drink a vinegar or eat a ferment every day for my health.
8% ABV) is deep in color, thanks to the addition of blueberries to the ferment.
Because it does not ferment, this type of fiber may be easier on the stomach and less likely to cause bloating than soluble fiber supplements.
A spokeswoman for Innocent said: "There are no preservatives in our drinks and, if not kept refrigerated, they begin to ferment.
They sometimes add their own ingredients and the sugar ferments it all.
Included in the free workshop will be tastes of homemade ferments and a discussion of the nutritional benefits and history of fermented foods.
There are two different kinds of yeast: one that ferments at a warmer temperature, for making ales; and one for making lagered beer, which uses a little cooler temperature.
This occurs when the organism ferments lactate and produces gas and butyric acid.
The extracted juice is filtered and transferred to tanks where it ferments with water and natural or commercial yeast for about seven days.