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Definition of fermentation
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 fermentation is as below...
Fermentation
(n.) The
process
of
undergoing
an
effervescent
change,
as by the
action
of
yeast;
in a wider sense
(Physiol.
Chem.),
the
transformation
of an
organic
substance
into new
compounds
by the
action
of a
ferment,
either
formed
or
unorganized.
It
differs
in kind
according
to the
nature
of the
ferment
which
causes
it..
Lern More About Fermentation
☛ Wiki Definition of Fermentation
☛ Wiki Article of Fermentation
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☛ Google Search for Fermentation
Zymogene
::
Zymogene
(n.) One of a
physiological
group of
globular
bacteria
which
produces
fermentations
of
diverse
nature;
--
distinguished
from
pathogene.
Rise
::
Rise (v.) To swell or puff up in the
process
of
fermentation;
to
become
light,
as
dough,
and the
like..
Foam
::
Foam (n.) The white
substance,
consisting
of an
aggregation
of
bubbles,
which is
formed
on the
surface
of
liquids,
or in the mouth of an
animal,
by
violent
agitation
or
fermentation;
froth;
spume;
scum; as, the foam of the sea..
Fermentation
::
Fermentation
(n.) The
process
of
undergoing
an
effervescent
change,
as by the
action
of
yeast;
in a wider sense
(Physiol.
Chem.),
the
transformation
of an
organic
substance
into new
compounds
by the
action
of a
ferment,
either
formed
or
unorganized.
It
differs
in kind
according
to the
nature
of the
ferment
which
causes
it..
Stumbled
::
Stum (v. t.) To
renew,
as wine, by
mixing
must with it and
raising
a new
fermentation..
Ferment
::
Ferment
(n.) A
gentle
internal
motion
of the
constituent
parts of a
fluid;
fermentation.
Hyaline
::
Hyaline
(n.) The main
constituent
of the walls of
hydatid
cysts;
a
nitrogenous
body,
which,
by
decomposition,
yields
a
dextrogyrate
sugar,
susceptible
of
alcoholic
fermentation..
Yeast
::
Yeast (n.) The foam, or troth (top
yeast),
or the
sediment
(bottom
yeast),
of beer or other in
fermentation,
which
contains
the yeast plant or its
spores,
and under
certain
conditions
produces
fermentation
in
saccharine
or
farinaceous
substances;
a
preparation
used for
raising
dough for bread or
cakes,
and
making
it light and
puffy;
barm;
ferment..
Union
::
Union (n.) A cask
suspended
on
trunnions,
in which
fermentation
is
carried
on..
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 140ยก F., thus
destroying
the
vitality
of the
contained
germs or
ferments..
Heat
::
Heat (v. i.) To grow warm or hot by
fermentation,
or the
development
of heat by
chemical
action;
as, green hay heats in a mow, and
manure
in the
dunghill..
Lactic
::
Lactic
(a.) Of or
pertaining
to milk;
procured
from sour milk or whey; as,
lactic
acid;
lactic
fermentation,
etc..
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
Ale
::
Ale (n.) An
intoxicating
liquor
made from an
infusion
of malt by
fermentation
and the
addition
of a
bitter,
usually
hops..
Fret
::
Fret (n.) The
agitation
of the
surface
of a fluid by
fermentation
or other
cause;
a
rippling
on the
surface
of
water.
Saccharomyces
::
Saccharomyces
(n.) A genus of
budding
fungi,
the
various
species
of which have the
power,
to a
greater
or less
extent,
or
splitting
up sugar into
alcohol
and
carbonic
acid. They are the
active
agents
in
producing
fermentation
of wine, beer, etc.
Saccharomyces
cerevisiae
is the yeast of
sedimentary
beer. Also
called
Torula..
Must
::
Must (n.) The
expressed
juice of the
grape,
or other
fruit,
before
fermentation..
Acescency
::
Acescency
(n.) The
quality
of being
acescent;
the
process
of
acetous
fermentation;
a
moderate
degree
of
sourness.
Fermentability
::
Fermentability
(n.)
Capability
of
fermentation.
Keeve
::
Keeve (v. t.) To set in a
keeve,
or tub, for
fermentation..
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