| 释义 |
fer·men·ta·tion
\ˌfərmən.ˈtāshən, ˌfə̄m-, ˌfəim-, -ˌmen-\ noun
(-s)
Etymology: Middle English fermentacioun, from Late Latin fermentation-, fermentatio, from Latin fermentatus (past participle of fermentare to cause to rise or ferment) + -ion-, -io -ion — more at ferment
1.
a. : a chemical change accompanied by effervescence and suggestive of changes produced in organic materials by yeasts
b. : any of various enzymatic transformations of organic substrates (as the formation of alcohol from sugars or of vinegar from cider or the souring of milk); especially : a transformation of a carbohydrate material that yields such products as alcohols, acids, and carbon dioxide and that typically involves decomposition without the participation of oxygen — see alcoholic fermentation; compare glycolysis
c.
(1) : any of various controlled aerobic or anaerobic processes used for the manufacture of certain products (as alcohols, acids, vitamins of the B complex, or antibiotics) by the action usually of yeasts, molds, or bacteria
(2) : any of various industrial processes for improving especially flavor, aroma, or quality (as of tea, tobacco, or cheese) by means of fermentation
2. : ferment 2b |