Definitions for fermentationˌfɜr mɛnˈteɪ ʃən

This page provides all possible meanings and translations of the word fermentation

Princeton's WordNet

  1. agitation, ferment, fermentation, tempestuousness, unrest(noun)

    a state of agitation or turbulent change or development

    "the political ferment produced new leadership"; "social unrest"

  2. zymosis, zymolysis, fermentation, fermenting, ferment(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

GCIDE

  1. Fermentation(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, whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms.

  2. Origin: [Cf. F. fermentation.]

Wiktionary

  1. fermentation(Noun)

    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

  2. fermentation(Noun)

    A state of agitation or excitement; a ferment

Webster Dictionary

  1. Fermentation(noun)

    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

  2. Fermentation(noun)

    a state of agitation or excitement, as of the intellect or the feelings

  3. Origin: [Cf. F. fermentation.]

U.S. National Library of Medicine

  1. Fermentation

    Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.


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