Lexic.us

Definition of Fermentation

1. Noun. A state of agitation or turbulent change or development. "Social unrest"

2. Noun. A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.

Definition of Fermentation

1. n. 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.

Definition of Fermentation

1. Noun. (biochemistry) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide ¹

2. Noun. A state of agitation or excitement; a ferment ¹

¹ Source: wiktionary.com

Definition of Fermentation

1. [n -S]

Medical Definition of Fermentation

1. The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio This entry appears with permission from the Dictionary of Cell and Molecular Biology (11 Mar 2008)

Lexicographical Neighbors of Fermentation

ferlier ferlies ferliest ferly ferlying ferm fermacy fermata fermatas fermate

ferme ferment fermentability fermentable fermental fermentation fermentation Lactobacillus casei factor fermentation alcohol fermentation substrates fermentations

fermentative fermentative dyspepsia fermentatively fermented fermenter fermenters fermenting fermentologist fermentor fermentors

Literary usage of Fermentation

Below you will find example usage of this term as found in modern and/or classical literature:

1. A Dictionary of Arts, Manufactures, and Mines by Andrew Ure (1858)
"Of all the bodies convertible into yeast during fermentation^ vegetable gluten and albumen possess the most rapid and energetic powers. ..."

2. A French-English Dictionary for Chemists by Austin McDowell Patterson (1921)
"à chapeau, top fermentation in which the head is agitated by the escaping gas. ... circulaire, fermentation characterized by a vertical circulation, ..."

3. Household Bacteriology for Students in Domestic Sciences by Estelle Denis Buchanan, Robert Earle Buchanan (1913)
"It is known that phosphates are essential to this fermentation, and it is believed that the zymase itself is not a simple compound, but a mixture of two ..."

4. The Encyclopedia Americana: A Library of Universal Knowledge (1920)
"Sweet wines are those which, after their active fermentation, still retain a quantity of sugar. Many of the sweet wines are fortified by the addition of ..."

5. The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art by David Ames Wells, Charles Robert Cross, John Trowbridge, Samuel Kneeland, George Bliss (1855)
"ON THE INFLUENCE OF THE AIR ON Fermentation AND PUTREFACTION. Fermentation is one of the chemical phenomena whose causes have been the most actively ..."

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