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
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

ferment

[¦fər¦ment]
(biochemistry)
An agent that can initiate fermentation and other metabolic processes.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Go beyond the typical standard for fermenting with Miso, Tempeh, Natto & Other Tasty Ferments.
Many people have even taken to fermenting at home because it's actually quite easy.
In spite of this, some winemakers are experimenting with fermenting red wines in barrels for the same reasons they do for white wines: flavor, texture and complexity, not to ignore bragging rights.
Furthermore, it may be the differences in the natural environment of the location of samples, including soil quality and fermentation conditions (including fermenting bodies).
From an acquaintance I learned to make delicious deli-style dill pickles by salt fermenting cucumbers from my garden.
The family has made its own yogurt, butter, and ricotta cheese, and now hopes to venture more into the fermenting world, Reckling said, largely because of the health benefits that are believed to come from eating the bacteria that live in fermented foods and drinks.
(family: Guttiferae), locally called heibungin in Manipuri language, may be added in the fermenting vessel during fermentation to enhance the flavor of soidon.
FERMENTED FOODS FOR HEALTH covers the basics of fermenting foods at home and comes from a holistic practitioner who lends her nutrition background to discussions of how to use the medicinal properties of fermented foods.
To promote the processing of these two herbs, this study developed a process for fermenting Alcaligenes piechaudii CC-ESB2 [14], wherein the functionality of the herbs is preserved and enhanced.
Katz, a self-taught fermentation expert acclaimed by Michael Pollan, offers a comprehensive and largely practical guide to fermenting food for the sake of preserving it or producing alcohol.
cerevisiae by both the API and SIM procedures could ferment sucrose and raffinose in addition to fermenting glucose and galactose.