ferment


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ferment

Chemistry
1. any agent or substance, such as a bacterium, mould, yeast, or enzyme, that causes fermentation
2. another word for fermentation

ferment

[¦fər¦ment]
(biochemistry)
An agent that can initiate fermentation and other metabolic processes.
References in periodicals archive ?
Cover with the cheesecloth and let it continue to ferment for another few weeks, stirring it every few days.
Shelf life depends on the vegetable, but pepper ferments can last unrefrigerated for a year or more in anaerobic conditions, as long as the ferment is sealed and not in active use.
It is prepared from fresh cow's milk, blended with burnt and ground charcoal powder (wosek) from a special dry herb (Iteet), and left to ferment in a gourd (sotet).
Though it's common to ferment Chardonnay in oak barrels to impart texture and flavor--and fermenting reds in large, upright wood casks was once standard--fermenting red wines in small oak barrels is a fairly new practice.
But the Shockeys aren't just looking to replicate great-grandma's sauerkraut recipe; they are excitingly inventive alchemists who concocted novel ways to ferment sixty-four different vegetables and herbs for their first cookbook and now blast out 110 more recipes for spicy condiments and sauces in their latest publication, Fiery Ferments.
with the making of koji, a mash of grains fermented with Aspergillus oryzae, which is used to ferment other foods.
Kombucha is sweet tea plus yeast that ferments some of the tea's sugar into alcohol and bacteria that ferment the alcohol into acid.
Recent fermented skin care launches include AmorePacific's Intensive Vitalizing Eye Essence and TonyMolyTimeless Ferment Snail Skincare.
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.
In the back of a renovated old general store in Groton, Simakaski and his wife, Nichole Wolfgang, ferment honey and water in 250-gallon tanks.
She covered the container with a nonairtight lid and allowed the contents to ferment at room temperature for 1 week.