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FermentFerment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2),
perh. for fervimentum, fr. fervere to be boiling hot, boil,
ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or
fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized
ferments. (b) Unorganized or structureless ferments.
The latter are also called soluble or chemical
ferments, and enzymes. Ferments of the first class
are as a rule simple microscopic vegetable organisms,
and the fermentations which they engender are due to
their growth and development; as, the acetic ferment,
the butyric ferment, etc. See Fermentation.
Ferments of the second class, on the other hand, are
chemical substances, as a rule soluble in glycerin and
precipitated by alcohol. In action they are catalytic
and, mainly, hydrolytic. Good examples are pepsin of
the dastric juice, ptyalin of the salvia, and disease
of malt. FermentFerment Fer*ment", v. t. [imp. & p. p. Fermented; p. pr. &
vb. n. Fermenting.] [L. fermentare, fermentatum: cf. F.
fermenter. See Ferment, n.]
To cause ferment of fermentation in; to set in motion; to
excite internal emotion in; to heat.
Ye vigorous swains! while youth ferments your blood.
--Pope. Ferment
Ferment Fer*ment", v. i.
1. To undergo fermentation; to be in motion, or to be excited
into sensible internal motion, as the constituent
oarticles of an animal or vegetable fluid; to work; to
effervesce.
2. To be agitated or excited by violent emotions.
But finding no redress, ferment an rage. --Milton.
The intellect of the age was a fermenting intellect.
--De Quincey.
Meaning of ferments from wikipedia
- The "unorganized
ferments"
behaved just like the
organized ones. From that time on, the term
enzyme came to be
applied to all
ferments. It was then understood...
-
Though ferments have
declined in po****rity as
direct additions of
yeast in
bread recipes have
streamlined the
process on a
commercial level,
ferments of...
-
Fermented fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
- pastori****,
known as
lager yeast;
Brettanomyces ferments lambics, and
Torulaspora delbrueckii ferments Bavarian weissbier.
Before the role of
yeast in...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
-
Fermented milk
products or
fermented dairy products, also
known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy...
-
Fermented sausage, or dry sausage, is a type of
sausage that is
created by
salting chopped or
ground meat to
remove moisture,
while allowing beneficial...
-
fermentation was
catalyzed by a
vital force,
called "
ferments",
within the
yeast cells. The "
ferments" were
thought to
function only
within living organisms...
-
Fermented meat is an
important preservation process which has
evolved for meat but is
rarely used alone.: 39 : 3 A
particularly common form of fermented...
-
ammonia (like some
cheeses or
overripe tempeh),
which gets
stronger as it
ferments longer. A., M. (30
March 2010). "Not the natto!".
Asian Food. The Economist...
