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...

Bacterium :: Bacterium (n.) A microscopic vegetable organism, belonging to the class Algae, usually in the form of a jointed rodlike filament, and found in putrefying organic infusions. Bacteria are destitute of chlorophyll, and are the smallest of microscopic organisms. They are very widely diffused in nature, and multiply with marvelous rapidity, both by fission and by spores. Certain species are active agents in fermentation, while others appear to be the cause of certain infectious diseases. See Bacillus

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

Liquor :: Liquor (n.) Specifically, alcoholic or spirituous fluid, either distilled or fermented, as brandy, wine, whisky, beer, etc..

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..

Zymic :: Zymic (a.) Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid..

Effervesce :: Effervesce (v. i.) To be in a state of natural ebullition; to bubble and hiss, as fermenting liquors, or any fluid, when some part escapes in a gaseous form..

Keeve :: Keeve (v. t.) To set in a keeve, or tub, for fermentation..

Zymotic :: Zymotic (a.) Of, pertaining to, or caused by, fermentation..

Fermentable :: Fermentable (a.) Capable of fermentation; as, cider and other vegetable liquors are fermentable..

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

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..

Perry :: Perry (n.) A fermented liquor made from pears; pear cider.

Preferment :: Preferment (n.) The act of choosing, or the state of being chosen; preference..

Dextrose :: Dextrose (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice..

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

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..

Metheglin :: Metheglin (n.) A fermented beverage made of honey and water; mead.

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

Stearate :: Steapsin (n.) An unorganized ferment or enzyme present in pancreatic juice. It decomposes neutral fats into glycerin and fatty acids.

Therf :: Therf (a.) Not fermented; unleavened; -- said of bread, loaves, etc..

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