(Latin: yeast; substance containing enzymes that break down carbohydrates; from the Latin root of fervere, "to boil, to seethe")
Modern chemists recognize two classes of ferments:
A. Organized ferments, which are living vegetable organisms; such as, the yeast plant and other microscopic fungi.
B. Unorganized or chemical ferments, that consist of certain compounds of organic origin; such as, "diastase", "pepsin", etc.; which is now replaced in scientific use by "enzymes" or proteins produced by living organisms and functioning as biochemical catalysts or substances that modify and increase the rate of a reaction without being consumed in the process.
2. To seethe or to be disturbed by social agitation or excitement in order to promote changes: Demonstrations by union workers fermented when the company decided to reduce the number of employees, including Sharon's husband.
When a certain politician was caught taking part in drugs, the legislative members were fermenting to get him to quit and when that didn't work, they voted to reduce his power of office.3. Etymology: from Latin, "leaven or yeast"; generally an agent that causes fermenting.
Some fermentabilities result in alcoholic beverages; such as, beer, wine, and whiskey.
Yoghurt is a result of fermentable milk with bacteria.
Wine comes from leaving fermentable grape juice to chemically change when all of the sugar has turned into alcohol.
3. An organism that causes chemical changes in certain foods: Bacteria, molds, and yeasts are the principal fermentaters in the decomposition of complex substances.
The fermentation of grape juice makes wine, and the fermentation of corn products is used to produce ethanol fuel.
Yeasts conduct fermentation in the absence of oxygen, so wine is produced in closed containers in order to keep oxygen in the air away from the crushed grapes.2. A process of the nature of that which results from the operation of leaven on dough or on saccharine liquids: The features that are more recognizable in the fermentation process of yeast, enzymes, etc. are an effervescence or bubbling appearance.
Before the rise of modern chemistry, the term fermentation was applied to all elements that produced transformations which presented heat; for example, in Alchemy, it was the name of an internal change supposed to be produced in metals by a fermentation, operating like leaven.
In modern science, fermentation is restricted to a definite class of chemical modifications peculiar to organic compounds, and produced in them by the stimulus of enzymes.
Bread dough, left to itself and kept from contamination by outside influences, will not rise. Add a lump of leaven (from a Latin word meaning "rise"), and bubbles begin to appear, lifting and lightening the dough. The common English word for leaven is yeast, meaning "to boil".
Yeast also speeds up the conversion of fruit juices and grain to alcohol. Here again, the mutations involve the formation of bubbles, so the process is called fermentation, from a Latin word meaning "boil". The yeast preparation is often referred to as "ferment".
"Enzymatic transformation" refers to a natural chemical produced by animal and plant cells which provide reactions and other processes to begin; as in, fermentation ethanol.
The invention and development of the microscope provided more accurate fermentdiagnostica of the body's structure and function, and to a better understanding of how organs and tissues are affected by ailments.
The discovery that micro-organisms; such as, bacteria and fungi, can cause sicknesses or maladies, resulted in a germ theory and fermentdiagnosticum by, among others, the French microbiologist and chemist Louis Pasteur (1822-1895) and the German bacteriologist Robert Koch (1843-1910).
Modern technology; such as, ultrasounds, endoscopies, body scannings (CT scanning and magnetic resonance imaging), and biopsies all provide more detailed and accurate fermentdiagnostica about the internal organs of patients.
Most fermented drinks are developed by a process that is used to produce ethanol, the strong chemical in alcoholic drinks which come from fruits or grain.2. Relating to leavened bread: Substances; such as, baking soda or cream of tartar, are added to batters and doughs to produce fermented bread that expands so it is light or lighter.
2. An organism that carries out a chemical change: A fermenter can cause milk to sour and bread to expand and so be softer.
The fermenter of milk is necessary in the production of cheese.