ferment

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ferment

 [fer´ment]
1. to undergo fermentation.
2. any substance that causes fermentation.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

fer·ment

(fĕr-ment'),
1. To cause or to undergo fermentation.
2. An agent that causes fermentation.
[L. fermentum, leaven]
Farlex Partner Medical Dictionary © Farlex 2012

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.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

fer·ment

(fĕr-ment')
To cause or to undergo fermentation.
[L. fermentum, leaven]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
The next step in fermentation is to decide how you will be fermenting your food-with salt, salt and whey, or a starter culture.
The barrels were inoculated after a three-day cold soak, but the tanks started fermenting spontaneously five days after heating and peaked at 85[degrees] F.
The first three chapters in Part One explain fermenting fundamentals, the ins and outs of different kinds of salt, and suitable utensils.
Fermenting mixture: The pre-gelatinized mixture of sorghum starch with the spices and other ingredients were properly mixed and sampled out for analysis at three hours interval up to the 18th hour of fermentation at room temperature.
Researchers at the University of Illinois and the Instituto de Fermentaciones Industriales (CSIC) in Madrid, Spain found that fermenting soy beans significantly reduced immunoreactivity--by as much as 99 percent.
The yeast Saccharomyces--used for centuries to make wine, beer, and bread--is the most efficient microorganism for fermenting glucose to ethanol.
Genetically engineered microbes that produce thermoplastic polymers by fermenting cornstarch or sugar are going to start nibbling away at hydrocarbon-based resins more quickly than is generally expected.
She then selected a yeast that could ferment xylose, but which was not effective for fermenting glucose, and cloned from it three genes responsible for producing the xylose-fermenting enzymes.
If some of the fermenting bread was saved before it was baked and added to dough that had not yet begun to ferment, the fresh dough would ferment in its turn.
Bloater defects are formed by an excess of C[O.sub.2] in the fermenting cucumbers that builds pressure, breaking cell walls [8].
Protein might have been degraded to amino acids by the activities of fermenting micro organism and used in the metabolic activities.