Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of ferment is as below...

Hydromel :: Hydromel (n.) A liquor consisting of honey diluted in water, and after fermentation called mead..

Leavening :: Leavening (n.) The act of making light, or causing to ferment, by means of leaven..

Benefice :: Benefice (n.) An ecclesiastical living and church preferment, as in the Church of England; a church endowed with a revenue for the maintenance of divine service. See Advowson..

Maltine :: Maltine (n.) The fermentative principle of malt; malt diastase; also, a name given to various medicinal preparations made from or containing malt..

Gyle :: Gyle (n.) Fermented wort used for making vinegar.

Metabolism :: Metabolism (n.) The act or process, by which living tissues or cells take up and convert into their own proper substance the nutritive material brought to them by the blood, or by which they transform their cell protoplasm into simpler substances, which are fitted either for excretion or for some special purpose, as in the manufacture of the digestive ferments. Hence, metabolism may be either constructive (anabolism), or destructive (katabolism)..

Inhibition :: Inhibition (n.) A stopping or checking of an already present action; a restraining of the function of an organ, or an agent, as a digestive fluid or ferment, etc.; as, the inhibition of the respiratory center by the pneumogastric nerve; the inhibition of reflexes, etc..

Barm :: Barm (n.) Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast..

Maltose :: Maltose (n.) A crystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power..

Wort :: Wort (n.) An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation..

Rise :: Rise (v.) To swell or puff up in the process of fermentation; to become light, as dough, and the like..

Poi :: Poi (n.) A national food of the Hawaiians, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment..

Pepsinogen :: Pepsinogen (n.) The antecedent of the ferment pepsin. A substance contained in the form of granules in the peptic cells of the gastric glands. It is readily convertible into pepsin. Also called propepsin.

Toddy :: Toddy (n.) A juice drawn from various kinds of palms in the East Indies; or, a spirituous liquor procured from it by fermentation..

Zyme :: Zyme (n.) A ferment.

Maraschino :: Maraschino (n.) A liqueur distilled from fermented cherry juice, and flavored with the pit of a variety of cherry which grows in Dalmatia..

Myrosin :: Myrosin (n.) A ferment, resembling diastase, found in mustard seeds..

Parson :: Parson (n.) Any clergyman having ecclesiastical preferment; one who is in orders, or is licensed to preach; a preacher..

Koumiss :: Koumiss (n.) An intoxicating fermented or distilled liquor originally made by the Tartars from mare's or camel's milk. It can be obtained from any kind of milk, and is now largely made in Europe..

Pasteurization :: Pasteurization (n.) A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments..

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