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 ?
A good place to put ferments can be the utility closet just off the kitchen, where the temperature stays consistent and just slightly warmer than the rest of the kitchen.
The fermentations were carried out in four 1000-L tanks (200-L working volume), two for each ferment (NF; and CF as fresh baking yeast Fleishmann[R] in the proportion of 8g [L.
Their website states: "Citrucel with SmartFiber contains only 100% non-fermentable fiber, so none of it ferments to cause excess gas like the fermentable fiber in Metamucil.
coli strains, serotype O157 does not ferment sorbitol.
The juice contains 10-12% sugar and it has to be packaged in a way that keeps any yeast out of the bottle or it will begin to ferment," Neal explains.
Since the time I had drunk last, a ferment had taken place, the grape juice had turned to wine.
Ferment until ripe," many recipes advise, but ultimately you'll have to decide when your ferment is ripe.
McKinley agreed to exclusive US distribution of Woresan's rye ferment product line, Woresana.
Preserving vegetables by adding salt and setting them aside a few days to ferment is part of our family tradition.
Lacto-fermentation is a classic preserving method that is involved in making sourkraut, pickles, and various fermented condiments--but this offers insights on how to ferment over sixty vegetables, herbs, and some fruits, and accompanies these techniques with recipes for using the fermented products.