Betekenis van:
ferment

ferment
Zelfstandig naamwoord
  • proces v.h. gisten; gistingsproces
  • a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol

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ferment
Zelfstandig naamwoord
  • proces van fermentatie
  • a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol

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ferment
Zelfstandig naamwoord
    • a state of agitation or turbulent change or development
    "the political ferment produced new leadership"

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    ferment
    Zelfstandig naamwoord
    • rijsmiddel, gistmiddel
    • a substance capable of bringing about fermentation

    Hyperoniemen

    to ferment
    Werkwoord
    • getikt; van melk
    • go sour or spoil

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    to ferment
    Werkwoord
    • broeien
    • cause to undergo fermentation
    "We ferment the grapes for a very long time to achieve high alcohol content"

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    to ferment
    Werkwoord
    • gisten, fermenteren, werken
    • cause to undergo fermentation
    "We ferment the grapes for a very long time to achieve high alcohol content"

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    to ferment
    Werkwoord
      • be in an agitated or excited state
      "The Middle East is fermenting"
      "Her mind ferments"

      Hyperoniemen

      to ferment
      Werkwoord
        • work up into agitation or excitement
        "Islam is fermenting Africa"

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        to ferment
        Werkwoord
        • zuren
        • go sour or spoil

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        Voorbeeldzinnen

        1. The whole town was in a ferment.
        2. ASPERGILLUS FERMENT
        3. CANDIDA BOMBICOLA/METHYL MYRISTATE FERMENT
        4. Saccharomyces Ferment is obtained by the fermentation of Saccharomyces
        5. Lactococcus Ferment is the product obtained from the bacterial culture derived from Lactococcus
        6. Saccharomyces/Magnesium Ferment is the fermentation product of Saccharomyces in the presence of magnesium ions
        7. The resulting product is referred to as a “culture” or “ferment”.
        8. Saccharomyces/Germanium Ferment is the fermentation product of Saccharomyces in the presence of germanium ions
        9. Saccharomyces/Iron Ferment is the fermentation product of Saccharomyces in the presence of iron ions
        10. Saccharomyces/Manganese Ferment is the fermentation product of Saccharomyces in the presence of manganese ions
        11. Saccharomyces/Zinc Ferment is the fermentation product of Saccharomyces in the presence of zinc ions
        12. The milk may undergo thermisation treatment and possibly be inoculated with native milk ferment cultures, to which are sometimes added strains from the production area.
        13. Substrates will be identified by their common, usual, or other technical name, e.g. Lactococcus/Carrot Ferment. On a case-by-case basis, the genus and species name of the micro-organism may be used when the used of the genus only may be misleading and the identification of the species is needed for clarity, e.g. Candida bombicola Ferment.
        14. Lactobacillus/Glycerin/Hydrolyzed Casein/Lactose/Catharanthus Roseus Seed/Faex Extract Ferment is the product obtained from the fermentation of of glycerin, hydrolyzed casein, lactose, crushed periwinkle (Catharanthus roseus, Apocynaceae) and yeast extract by the microorganism Lactobacillus
        15. Candida bombicola/Sucrose/Vegetable Acid Ester Ferment is the product obtained by the fermentation of sucrose and methyl, ethyl and glyceryl esters of rapeseed oil, sunflower seed oil and palm acids by the microorganism Candida bombicola