Webadjective fer· ment· ed (ˌ)fər-ˈmen-təd : having undergone fermentation fermented grapes Basic mead begins with fermented honey and water. Annie Tobey Word History First …
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Webfer·ment (fûr′mĕnt′) n. 1. a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation. b. Fermentation. 2. a. A state of agitation or of turbulent change or development. b. An agent that precipitates or is capable of precipitating such a state; a catalyst. v. (fər-mĕnt′) fer·ment·ed, fer·ment·ing, fer·ments v.intr. 1.
Webto bring (something volatile or intense) into being the various social and economic factors that fermented the major cultural change during the U.S. during the 1960s Synonyms & Similar Words provoked brewed raised promoted cultivated triggered fomented encouraged incited picked stimulated abetted instigated set in motion fostered nurtured
WebIf food or drink ferments or if you ferment it, it goes through a chemical change because of the action of yeast or bacteria, which may cause it to produce bubbles or heat, or turn …
WebAny large-scale microbial process occurring with or without air (common definition used in industry, also known as industrial fermentation ). Any process that produces alcoholic beverages or acidic dairy products (general use). Any energy-releasing metabolic process that takes place only under anaerobic conditions (somewhat scientific).
Webferment 1 of 2 verb fer· ment (ˌ)fər-ˈment 1 : to undergo or cause to undergo fermentation 2 : to be or cause to be in a state of unrest or excitement fermentable -ˈment-ə-bəl …
WebFerment definition, any of a group of living organisms, as yeasts, molds, and certain bacteria, that cause fermentation. See more.
WebTop 15 Fermented Foods Below is a list of some of the best fermented foods to include in your diet: 1. Kefir Kefir is a fermented milk product (made from cow, goat or sheep’s milk) that tastes like a drinkable yogurt. Kefir benefits include providing high levels of vitamin B12, calcium, magnesium, vitamin K2, …
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WebFermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids. The alcohol or acids act as a natural
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