fermentation
81fermentation — See: ferment …
82fermentation — fer•men•ta•tion [[t]ˌfɜr mɛnˈteɪ ʃən[/t]] n. 1) the act or process of fermenting 2) biochem. chem. a chemical change brought about by a ferment, as the conversion of grape sugar into ethyl alcohol by yeast enzymes 3) agitation; excitement •… …
83fermentation — /fɜmɛnˈteɪʃən / (say fermen tayshuhn) noun 1. a change in an organic molecule brought about by a ferment, which converts it to simpler molecules, especially the anaerobic change of sugar, as in grapes, to ethyl alcohol with the release of carbon… …
84fermentation — fer|men|ta|tion sb., en, er, erne (gæring) …
85Fermentation — Fer|men|ta|ti|on, die; , en (Gärung) …
86fermentation — The anaerobic breakdown of complex organic substances, especially carbohydrates, by micro organisms, yielding energy. Often misused to describe large scale aerobic cell culture in specialized vessels (fermenters, bioreactors) for secondary… …
87fermentation — A decomposition produced in an organic substance by the physiological action of a living organism, or by certain unorganized agents …
88fermentation — A decomposition produced in an organic substance by the physiological action of a living organism, or by certain unorganized agents …
89fermentation — n. 1 the breakdown of a substance by micro organisms, such as yeasts and bacteria, usu. in the absence of oxygen, esp. of sugar to ethyl alcohol in making beers, wines, and spirits. 2 agitation, excitement. Derivatives: fermentative adj.… …
90Acetic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. 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… …
