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 ?
Chapters -- such as that on making koji (a Japanese fungus used to ferment soybeans that's used in everything from soy sauce to sake)a"a"introduce all relevant vocabulary before discussing how the ferments work, setting the audience up with the information that's essential to producing successful batches.
Go beyond the typical standard for fermenting with Miso, Tempeh, Natto & Other Tasty Ferments. Join fermentation authors Kirsten and Christopher Shockey as they dive into the world of grains and beans.
Humans have enjoyed fermented foods--from wine, beer, and vinegar to pickles, olives, yogurt, and cheese--for millennia.
As the authors say, "Fermenting vegetables is simple, once you know the tricks." With the tricks I learned in Fermented Vegetables I expect to enjoy more future successes and fewer failures, while exploring the unique flavors offered by delicious, not to mention highly nutritious, vegetable ferments.
A great number of potential lactic acid bacteria (LAB) were isolated from various traditional naturally fermented foods [7].
Around 30% of the annual production in Brazil, which is estimated to be 1.3 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., 2000).
About two-thirds of the straw is fermented to ethanol.
Though tequila and mezcal are both distilled twice, mezcal is fermented underground where it takes on a smoky quality; tequila is fermented in vats above ground and maintains its crisp agave flavor.
The yeast that Ho modified, called Saccharomyces, is an environmentally safe microorganism commonly used by industry to ferment glucose into ethanol.
Although fermented tofu has only been associated with botulism once before in the U.S., in China, fermented tofu and other fermented products are responsible for most food-related botulism.
How much salt should I use to make sure my fermented vegetables are safe to eat?