fermentability


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fer·ment

 (fûr′mĕnt′)
n.
1.
a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation.
b. Fermentation.
2.
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. (fər-mĕnt′) fer·ment·ed, fer·ment·ing, fer·ments
v.intr.
1. To undergo fermentation: cabbage that has fermented.
2. To develop in a turbulent or agitated way; seethe: an idea that was fermenting in his mind for months.
v.tr.
1. To cause to undergo fermentation: Yeasts ferment sugars.
2. To produce by or as if by fermentation: ferment the wine in oak barrels; hostility that was fermented by envy.
3. To make turbulent; excite or agitate: a fiery speech that fermented the crowd.

[Middle English, from Old French, from Latin fermentum; see bhreu- in Indo-European roots.]

fer·ment′a·bil′i·ty n.
fer·ment′a·ble adj.
References in periodicals archive ?
Therefore, the objectives of this research were first to determine the microbiological characteristics of juice from two clones of energy cane (Type I) and second, their fermentability as feedstock for utilization in ethanol distilleries.
2006) found that the antimicrobial activity of tyhmol used at a dose of 500 mg/L led to an increased pH, depression in total VFA concentration and a reduction in diet fermentability.
Effects of changes in chemical and structural characteristic of ammonia fibre expansion (AFEX) pretreated oil palm empty fruit bunch fibre on enzymatic saccharification and fermentability for biohydrogen.
In vitro fermentability of human milk oligosaccharides by several strains of bifidobacteria.
Yield, chemical composition and ruminal fermentability of corn whole plant, ear, and stover as affected by maturity.
Optimization of detoxification with over liming and charcoal treatment for increasing the fermentability of cotton stalk hydrolysate.
Lee, Improvement of the Fermentability of Oxalic Acid Hydrolysates by Detoxification Using Electrodialysis and Adsorption, Bioresource Technol.
Vega noted that while fibers are most commonly categorized by their degree of solubility, there are many other characteristics that define fibers, such as degree of fermentability, which also imparts specific health benefits.
Test for fermentability of the sugar fraction- Propose effective integration and upscaling to strategies pilot scale through the experienced industrial partners involved in the project.
Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model.