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

(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]
References in periodicals archive ?
If you choose to ferment with a starter culture, you can easily order one online.
Kenkey is prepared from fermented ground white corn (maize).
Fermented shrimp from Gwangcheon were a big hit in the past.
In their book Miso, Tempeh, Natto & Other Tasty Ferments, Kirsten and Christopher Shockey argue that fermented foods are not only good for us, but alsoa"a"because they are sustainable and nutrient-rich -- good for the planet.
Put small weights on top of the ferment if you have them, making sure the mixture is submerged.
White wines are made without grape skins--the grape solids are discarded immediately and only clear juice is fermented. This explains how it's possible to make white wines out of grapes that aren't green, as with Champagne or pinot grigio.
Lactobacillus bulgaricus and Angel Yeast was used to produce fermented pork jerky, and a series of indexes were measured.
Fermented bran increases the content and bioavailability of several functional compounds, such as water-extractable arabinoxylans, total free phenols, and soluble fiber, but only has a slight impact on physical properties.
The different four groups of pork sausage were treated with pre-converted nitrite from natural source as follows: 3.0% fermented red beet extracts (FR), 3.0% fermented lettuce extracts (FL), 3.0% fermented celery extracts (FC), and 3.0% fermented spinach extracts (FS).
There are many types of fermented vegetable products around the world such as miso, soy sauce, pickled vegetable and kimchi (Lee, 1997).
DuPont Nutrition & Health announces its Danisco VEGE Cultures, a new portfolio of cultures specially formulated for the plant-based fermented products market.
Fermented beverages with nutritional properties are part of an expanding market that aims to attend consumers who are increasingly demanding and concerned about adopting a healthy lifestyle and eager for novelties.