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 ?
Traditionally, fermented milk is free from preservatives, sugar and colorings except the black specs of charcoal from the wood used to treat the fermenting gourd, and lastly, it is less expensive [8].
Moderated by the magazine's senior editor, Andrew Adams, the session featured three winemakers with varied experience fermenting red wine in wood: Bob Blue, director of winemaking and winery operations at Fetzer Vineyards in Hopland, Calif.
Beyond the health aspect of fermenting feed, it is beneficial simply for economic reasons.
I'm planning to try again," Turpin said of fermenting foods and drinks.
Fermenting mixture: The pre-gelatinized mixture of sorghum starch with the spices and other ingredients were properly mixed and sampled out for analysis at three hours interval up to the 18th hour of fermentation at room temperature.
Just remember it will not create the digestion-aiding bacteria that the fermenting fiber supplements will.
They found that, by roasting flour and by fermenting dough, yeast-leavened soybean bread can be enhanced with respect to its isoflavone content and antioxidant activity.
Humans have been fermenting foods and beverages for over 8000 years--today fermentation practices are widespread and extremely varied.
The distinctive feature of the technology of a new product is putting a brew mixture of rice, buckwheat, pearl-barley cereals, reduced to fragments and taken in proportion, 3:1:1 into the cream, cooled to the temperature of fermenting to give sorbefacient features to soured cream.
Ordinary beer or wine bottles may explode as fermenting continues in the bottle and gives it the fizz, so be warned.
Fermenting soy beans significantly reduced allergic reactions, according to two recent studies from Spanish and American scientists.
The FRA also announced on March 17 that it has begun an experiment with Marine Silo, a device for fermenting seaweed, in collaboration with Fuyo Ocean Development, Ebara Jitsugyo and the Hamanako Utilization Council.