Ferments


Also found in: Dictionary, Thesaurus, Medical, Legal.

Ferments

 

cultures of microorganisms that cause fermentation and that are introduced into a natural substrate (milk, a mixture of flour and water, and grape juice), mainly in the production of food items. Pure cultures of bacteria (mainly lactic-acid bacteria), yeasts, and mold fungi are used as ferments. The microorganisms present in the ferment reproduce in the substrate, causing lactic-acid, propionic-acid, or alcoholic fermentation and forming aromatic organic compounds. Ferments are used to produce sour milk, acidophilus milk, koumiss, kefir, butter, several varieties of cheese, grape wine, and sour bread, as well as for the ensilage of fodder that is hard to ensile.

References in periodicals archive ?
With the help of bacteria in the air, leftover wine began to ferment.
You can use a plastic bag as a water-filled weight to keep vegetables submerged in the vinegary brine for both small and very large ferments.
The main reason to ferment chicken feed is that it improves our birds' health.
I try to drink a vinegar or eat a ferment every day for my health.
Therefore, a modern approach to "multi-species" wine ferments backed by frontier science and rigorous research is essential to help winemakers achieve their primary objective of a better than 98% conversion of grape sugar to alcohol and carbon dioxide at a controlled rate and without the development of off-flavors.
8% ABV) is deep in color, thanks to the addition of blueberries to the ferment.
The values of pH were significantly lower in the NF-must but despite of the high total acidity in this initial inoculum, the values decreased significantly for both ferments during the fermentation.
Because it does not ferment, this type of fiber may be easier on the stomach and less likely to cause bloating than soluble fiber supplements.
Ho's solution was to create a genetically modified strain of Saccharomyces that simultaneously ferments both glucose and xylose to ethanol.
Included in the free workshop will be tastes of homemade ferments and a discussion of the nutritional benefits and history of fermented foods.
There are two different kinds of yeast: one that ferments at a warmer temperature, for making ales; and one for making lagered beer, which uses a little cooler temperature.
This occurs when the organism ferments lactate and produces gas and butyric acid.