fermentation
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fer·men·ta·tion
(fûr′mən-tā′shən, -mĕn-)n.
1. Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
2. Unrest; agitation.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
fermentation
(ˌfɜːmɛnˈteɪʃən)n
(Biochemistry) a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeast. Also called: ferment
ferˈmentative adj
ferˈmentatively adv
ferˈmentativeness n
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
fer•men•ta•tion
(ˌfɜr mɛnˈteɪ ʃən)n.
1. the act or process of fermenting.
2. a chemical change brought about by a ferment, as the conversion of grape sugar into ethyl alcohol by yeast enzymes.
3. agitation; excitement.
[1350–1400; Middle English < Late Latin]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
fer·men·ta·tion
(fûr′mĕn-tā′shən) The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds when no oxygen is present. Fermentation, which results in the production of energy, occurs in the cells of the body, especially muscle cells, and in plants and some bacteria. Yeasts can convert sugars to alcohol and carbon dioxide by fermentation.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Fermentation
the branch of biochemistry that studies enzym es. Also called zymology. — enzymologist, n.
zymology.
the process in which a zymogen becomes an enzyme, as in the fermentation process. — zymogenic, zymogenous, adj.
the branch of biochemistry that studies fermentation. Also called zymetology.
1. the fermentative action of enzymes.
2. fermentation and its resulting changes. — zymolytic, adj.
2. fermentation and its resulting changes. — zymolytic, adj.
a device for determining degrees of fermentation.
fermentation. See also disease and illness. — zymotic adj.
the application of the principles of fermentation. Also zymotechny. — zymotechnic, adj.
1. caused by or causing fermentation.
2. causing or referring to infectious diseases.
2. causing or referring to infectious diseases.
a branch of applied chemistry that studies fermentation processes, as in brewing.
-Ologies & -Isms. Copyright 2008 The Gale Group, Inc. All rights reserved.
fermentation
The breakdown of carbohydrates by anaerobic respiration.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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| Noun | 1. |  fermentation - a state of agitation or turbulent change or development; "the political ferment produced new leadership"; "social unrest"Sturm und Drang, upheaval, turbulence - a state of violent disturbance and disorder (as in politics or social conditions generally); "the industrial revolution was a period of great turbulence" |
| 2. |  fermentation - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcoholbottom fermentation - a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager chemical action, chemical change, chemical process - (chemistry) any process determined by the atomic and molecular composition and structure of the substances involved top fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation" vinification - the process whereby fermentation changes grape juice into wine |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
fermentation
nounRelated words
adjective zymotic
adjective zymotic
Collins Thesaurus of the English Language – Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002
Translations
تَخَمُّر، إخْتِمار
kvašení
gæringfermentering
erjedés
gerjun
vrenje
fermenteringjäsning
mayala ma
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
fermentation
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
ferment
(fəˈment) verb1. to (make something) go through a particular chemical change (as when yeast is added to dough in the making of bread). Grape juice must be fermented before it becomes wine.
2. to excite or be excited. He is the kind of person to ferment trouble.
(ˈfəːment) noun a state of excitement. The whole city was in a ferment.
ˌfermenˈtation (fəːmen-) noun the chemical change occurring when something ferments or is fermented.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
fer·men·ta·tion
n. fermentación, descomposición de sustancias complejas por la acción de enzimas o fermentos.
English-Spanish Medical Dictionary © Farlex 2012