Definitions for fermentationˌfɜr mɛnˈteɪ ʃən

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

Random House Webster's College Dictionary

fer•men•ta•tionˌfɜr mɛnˈteɪ ʃən(n.)

  1. the act or process of fermenting.

  2. a chemical change brought about by a ferment, as the conversion of grape sugar into ethyl alcohol by yeast enzymes.

    Category: Biochemistry, Chemistry

  3. agitation; excitement.

Origin of fermentation:

1350–1400; ME < LL

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


  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

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.


  1. Fermentation in food processing

    Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy. The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread; in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar. Natural fermentation precedes human history. Since ancient times, however, humans have been controlling the fermentation process. The earliest evidence of an alcoholic beverage, made from fruit, rice, and honey, dates from 7000–6600 BCE, in the Neolithic Chinese village of Jiahu, and winemaking dates from 6000 BCE, in Georgia, in the Caucasus area. Seven-thousand-year-old jars containing the remains of wine have been excavated in the Zagros Mountains in Iran, which are now on display at the University of Pennsylvania. There is strong evidence that people were fermenting beverages in Babylon circa 3000 BC, ancient Egypt circa 3150 BC, pre-Hispanic Mexico circa 2000 BC, and Sudan circa 1500 BC.

Translations for fermentation

Kernerman English Multilingual Dictionary


the chemical change occurring when something ferments or is fermented.

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