Definitions of fermentation

  1. a state of agitation or turbulent change or development; "the political ferment produced a new leadership"; "social unrest" Scrapingweb Dictionary DB
  2. a chemical phenomenon in which an organic molecule splits into simpler substances Scrapingweb Dictionary DB
  3. a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol Scrapingweb Dictionary DB
  4. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it. Webster Dictionary DB
  5. A state of agitation or excitement, as of the intellect or the feelings. Webster Dictionary DB
  6. An enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen. The change usually results in the production of ETHANOL or LACTIC ACID, and the production of energy. Medical Dictionary DB
  7. A chemical change accompanied by effervescence, or bubbling up; working, as of yeast in liquor; excitement; agitation. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  8. A chemical change induced in a complex organic compound by the action of a ferment, either chemical or living, whereby the substance is split up into more simple compounds. The process is designated according to the product, acetous, alcoholic, butyric, lactic, vinous, etc. A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
  9. Organic decomposition by a ferment. Warner's pocket medical dictionary of today. By William R. Warner. Published 1898.
  10. The conversion of an organic substance into new compounds in presence of a ferment. Fermentation differs in kind according to the nature of the substance which promotes it. Sugar in solution is liable to two principal kinds of fermentation (vinous and lactic), both of which are probably due to the growth in the liquid of a mould or fungus. Fermentation may be checked or altogether prevented by anything which prevents the growth of the fungus, as by keeping away from the liquid the spores or germs from which the fungus springs, by the liquid being either too hot or too cold for its development, by its containing too much sugar, or by the presence of a substance (called an antiseptic) which acts as a poison on the fungus. Vinous fermentation is produced by the growth of the yeast-plant (see YEAST); lactic fermentation is due to the presence in the liquid of Penicillium glaucum (common blue mould). In vinous fermentation the sugar is converted into carbonic acid and alcohol, the nitrogenous element being assimilated by the rapidly developing ova of the ferment. Lactic fermentation takes place in milk in the process of becoming sour, when the sugar of the milk is converted into lactic acid. (see under LACTIC.) Acetous fermentation occurs in liquids which have already undergone vinous fermentation. When exposed to the atmosphere such liquids become sour, and vinegar is produced. This change is probably due to the growth of a fungus, Mycoderma aceti (the vinegar-plant). Other kinds of fermentation are benzoic fermentation, in which, amongst other matters, the essential oil of bitter almonds is formed; and sinapic fermentation, occurring in mustard moistened with water, during which oil of mustard is produced. For an explanation of fermentation, in relation to the origin and spread of contagious diseases, see GERM THEORY. -Figuratively, the state of being in high activity or commotion; agitation; excitement, as of the intellect or feelings, a society, etc. "The founders of the English Church wrote and acted in an age of violent intellectual fermentation and of constant action and reaction."-Macaulay. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  11. Act of fermenting; change in compounds of sugar or starch, producing alcohol or vinegar. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  12. Fermentative, fermentable. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  13. A chemical decomposition of an organic compound, as of sugar in the production of alcohol. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  14. Commotion; excitement. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  15. Originally the decomposition which takes place in dead organic matter when exposed to the action of moisture and air under a moderate heat, now properly a change of the like kind which takes place in an organic substance, not naturally liable to it, when acted on by a body in the above state of decomposition, hence called a ferment; an agitation among the ideas or feelings of the mind caused by some disturbing influence that tends materially to modify them. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  16. A working or frothing up of any substance under the influence of warmth, air, and moisture; an internal motion caused by decomposition; the process of converting the juice of the grape into wine, or the liquid extract of malt into an alcoholic liquor, as beer. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  17. Any of the transformations occurring in organic substances caused by the presence of a ferment. A dictionary of scientific terms. By Henderson, I. F.; Henderson, W. D. Published 1920.
  18. [Latin] A transformation occurring in organic substance, usually of a carbohydrate, caused by action of a ferment; zymosis. na
  19. Decomposing carbohdrates in materials into its parts. There are products like yogurt that are the result of fermentation process. thelawdictionary.org
  20. Same etymon. An intestinal movement, occurring spontaneously in a liquid; whence result certain substances, that did not previously exist in it. The chemical physicians attributed all diseases to an imaginary fermentation of the humours. Medical Lexicon. A Dictionary of Medical Science
  21. The chemical or physical change produced by the action of a ferment, either organized (Bacillary f.) or unorganized (Enzymic f.). See also Putrefaction. F. test, a test for sugar, in which the latter is decomposed by yeast into alcohol and gaseous carbon dioxide, the amount of the latter evolved being a measure of the amount of sugar. na
  22. Process like that induced by leaven in dough, with effervescence, heat, & change of properties; agitation, excitement. Hence fermentative a. [Latin] Concise Oxford Dictionary
  23. Physical or chemical change induced by a ferment. American pocket medical dictionary.
  24. Originally applied to the process of decomposition or of conversion effected by a ferment, now generally limited to those chemical reactions brought about, either by microorganisms or by enzymes, in which there is an evolution of carbon dioxid or a production of certain fatty acids or alcohols. Appleton's medical dictionary.
  25. n. That change of organic substances by which their starch, sugar, gluten, &c., under the influence of water, air, and warmth, are decomposed, and recombined in new compounds;—the active state of the intellect or the feelings. Cabinet Dictionary
  26. A slow motion of the intestine particles of a mixt body, arising usually from the operation of some active acid matter. Complete Dictionary