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Soy :: Soy (n.) A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water..

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

Vinegar :: Vinegar (a.) A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like..

Ferment :: Ferment (n.) To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.

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

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..

Heat :: Heat (n.) Fermentation.

Ebullition :: Ebullition (n.) Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas or an aeriform fluid, as in the mixture of an acid with a carbonated alkali..

Propionic :: Propionic (a.) Pertaining to, derived from, or designating, an organic acid which is produced in the distillation of wood, in the fermentation of various organic substances, as glycerin, calcium lactate, etc., and is obtained as a colorless liquid having a sharp, pungent odor. Propionic acid is so called because it is the first or lowest member of the fatty acid series whose salts have a fatty feel..

Fermentation :: Fermentation (n.) A state of agitation or excitement, as of the intellect or the feelings..

Union :: Union (n.) A cask suspended on trunnions, in which fermentation is carried on..

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

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

Stum :: Stum (n.) Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must..

Ale :: Ale (n.) An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops..

Stummed :: Stum (n.) Wine revived by new fermentation, reulting from the admixture of must..

Antizymic :: Antizymic (a.) Preventing fermentation.

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..

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..

Zymogene :: Zymogene (n.) One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.

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