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FERMENTATION
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I. (noun)
Sense 1
Meaning:
A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
Synonyms:
ferment; fermentation; fermenting; zymolysis; zymosis
Classified under:
Nouns denoting natural processes
Hypernyms ("fermentation" is a kind of...):
chemical action; chemical change; chemical process ((chemistry) any process determined by the atomic and molecular composition and structure of the substances involved)
Hyponyms (each of the following is a kind of "fermentation"):
bottom fermentation (a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager)
top fermentation (a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale)
vinification (the process whereby fermentation changes grape juice into wine)
Derivation:
ferment (go sour or spoil)
ferment (cause to undergo fermentation)
Sense 2
Meaning:
A state of agitation or turbulent change or development
Example:
social unrest
Synonyms:
agitation; ferment; fermentation; tempestuousness; unrest
Classified under:
Nouns denoting stable states of affairs
Hypernyms ("fermentation" is a kind of...):
Sturm und Drang; turbulence; upheaval (a state of violent disturbance and disorder (as in politics or social conditions generally))
Derivation:
ferment (work up into agitation or excitement)
ferment (be in an agitated or excited state)
Context examples:
A crystalline antibiotic fermentation product isolated from the bacterium Streptomyces griseoluteus with antineoplastic activity.
(Piperazinedione, NCI Thesaurus)
Selenium is introduced into yeast during fermentation and incorporated into selenocompounds, such as selenomethionine and glutamyl SE methylselenocysteine.
(High-Selenium Baker's Yeast, NCI Thesaurus)
This species is nonmotile, indole positive, nonhemolytic and capable of mannitol fermentation.
(Haemophilus haemoglobinophilus, NCI Thesaurus)
A drink, including beer, wine or liquor, that is made by fermentation of raw materials.
(Alcoholic Beverage, NCI Thesaurus)
A taxonomic family of bacterium in the phylum Proteobacteria that oxidize ethanol during aerobic fermentation to yield acetic acid.
(Acetobacteraceae, NCI Thesaurus)
Gluconic acid, found abundantly in plant, honey and wine, can be prepared by fungal fermentation process commercially.
(Gluconic Acid, NCI Thesaurus)
It is made by a chemical process called fermentation that uses sugars and yeast.
(Alcohol, NCI Dictionary)
This species is nonmotile, nonsporulating, catalase and oxidase negative and produces lactic acid from glucose fermentation.
(Abiotrophia defectiva, NCI Thesaurus)
The acetate salt of an antimycotic echinocandin lipopeptide, semisynthetically derived from a fermentation product of the fungus Glarea lozoyensis.
(Caspofungin, NCI Thesaurus)
This species is motile, sporulating, sacchrolytic, mesophilic, and produces acetate, butanol, ethanol, acetoin and acetyl methyl carbonil from fermentation.
(Clostridium beijerinckii, NCI Thesaurus)
