fermented

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Related to fermented: Fermented milk

fer·ment

(fûr′mĕnt′)

a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation.

b. Fermentation.

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.

Translations

fermented

[ˌfəˈmɛntɪd] adj → fermentato/a

References in classic literature ?

Our drink consisted of pure water, to which the Captain added some drops of a fermented liquor, extracted by the Kamschatcha method from a seaweed known under the name of Rhodomenia palmata.

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Fermented grape-juice known to the Women's Christian Union

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Use miso, a thick Japanese paste made from fermented soybeans, as a base for sauces or salad dressings, or add it to vegetable soups or tofu dishes.

GUT CHECK: STAY ON TOP OF YOUR DIGESTIVE HEALTH

TYPE FLAVOR HOW IT'S PROFILE MADE Distilled White Strong Fermented Distilled Vinegar Alcohol Apple Cider Mellow Ferment apples to Vinegar alcohol then vinegar.

Vinegar Basics

Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production, assesses the physicochemical and microbiological profile during ripening process and evaluates the sensorial acceptance of sausage after ripening.

Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability/Producao de embutido carneo fermentado por E. faecium como cultura starter: caracterizacao fisico-quimica e microbiologica, aceitacao sensorial e viabilidade celular

Now fermented foods are considered artisanal, using a combination of traditional methods and scientific knowledge to preserve food for its flavor, color, and nutritional value.

Fiery ferments to preserve your peppers: unlike store-bought condiments, these spicy concoctions are rich with nutrients and flavor developed through the process of lacto-fermentation

Traditionally fermented milks are widely consumed in various countries of sub-Saharan Africa and a number of health benefits to human beings are attributed to them.

Factors that negatively influence consumption of traditionally fermented milk (Mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu County, Kenya

Andy Schweiger of Schweiger Vineyards & Winery experimented with open-top barrels in 2014, then worked with the Perle egg or teardrop-shaped fermentors during the 2015 harvest, comparing wine fermented in T-bins to fermentation in Perle de Quintessence fermentors.

Does barrel fermentation improve red wine? Three veteran winemakers offer real-life experiences with the practice

Whether it's Rhubarb Achar, a pickled relish inspired by Nepalese flavors, or Fermented Nopal Salad, there's a new favorite condiment calling out for kitchen experimentation that is "fun, a bit crazy, and full of flavor.

Fiery Ferments; 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

German scientists set out to determine the potential for replacing currently used chemical additives with fermented spices as antimicrobials.

Antimicrobial efficacy of fermented spice depends upon meat type and microorganism

with the making of koji, a mash of grains fermented with Aspergillus oryzae, which is used to ferment other foods.

Falling for Japanese fermented foods: Japanese fermented foods, including miso and natto, are on the rise

When PepsiCo, the world's second-biggest food and beverage company, bought small fermented drinks maker KeVita in late 2016, it sent a clear sign that fermented foods have reached a tipping point.