fer·ment (fûr m nt )n. 1. Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation. 2. Fermentation. 3. a. A state of agitation or of turbulent change or development. b. An agent that precipitates or is capable of precipitating such a state; a catalyst. v. (f  r-mnt) fer·ment·ed, fer·ment·ing, fer·ments v.tr. 1. To produce by or as if by fermentation. 2. To cause to undergo fermentation. 3. To make turbulent; excite or agitate. v.intr. 1. To undergo fermentation. 2. To be in an excited or agitated state; seethe. [Middle English, from Old French, from Latin fermentum; see bhreu- in Indo-European roots.] fer·ment a·bili·ty n.fer·ment a·ble adj. |
Translations
fermented [ˌfəˈmɛntɪd] adj → fermentato/a
fermented [ˌfəˈmɛntɪd] adj → fermentato/a
fermented [ˌfəˈmɛntɪd] adj → fermentato/a
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