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fermentation

[fur-men-tey-shuh n]
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noun
  1. the act or process of fermenting.
  2. a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
  3. agitation; excitement.

Origin of fermentation

1350–1400; Middle English fermentacioun < Late Latin fermentātiōn- (stem of fermentātiō), equivalent to Latin fermentāt(us) fermented (see ferment, -ate1) + -iōn- -ion
Related formsnon·fer·men·ta·tion, nounpre·fer·men·ta·tion, nounself-fer·men·ta·tion, noun
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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British Dictionary definitions for fermentation

fermentation

noun
  1. a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeastAlso called: ferment Related adjective: zymotic
Derived Formsfermentative, adjectivefermentatively, adverbfermentativeness, noun
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for fermentation

n.

late 14c., in alchemy, with a broad sense; modern scientific sense is from c.1600; from Late Latin fermentationem (nominative fermentatio), noun of action from fermentare (see ferment (v.)). Figurative use attested from 1650s.

Online Etymology Dictionary, © 2010 Douglas Harper

fermentation in Medicine

fermentation

(fûr′mən-tāshən, -mĕn-)
n.
  1. Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

fermentation in Science

fermentation

[fûr′mĕn-tāshən]
  1. The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration. The other end products of fermentation differ depending on the organism. In many bacteria, fungi, protists, and animals cells (notably muscle cells in the body), fermentation produces lactic acid and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces ethyl alcohol, carbon dioxide, and water.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

fermentation in Culture

fermentation

A chemical reaction in which sugars are broken down into smaller molecules that can be used in living systems. Alcoholic beverages, such as beer, wine, and whiskey, are made from the controlled use of fermentation. Fermentation is an anaerobic process.

The New Dictionary of Cultural Literacy, Third Edition Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.