ferment-, fermento- +

1. Originally, leaven or yeast; hence, generally an agent that causes fermentation. Modern chemists recognize two classes of ferments: organized ferments, which are living vegetable organisms, as the yeast plant and other microscopic fungi; and unorganized or chemical ferments, which are certain compounds of organic origin, as diastase, pepsin, etc. (now replaced in scientific use by enzyme).
2. To be in a state of individual or social ferment; such as, agitation, excitement, tumult; a figurative form of "fermentation"; to work up into a ferment or agitation; to excite, stir up; to exacerbate, to foment, to inflame.
3. To undergo the action of a ferment; to act as a ferment in an individual or society; that is, to arouse agitation or to promote change.

That which is capable of being fermented.

Capable of being fermented; capable of causing fermentation.

A name applied in reproach by Latin Christians to those of the Greek church, as using fermented bread in the Eucharist.

1. An apparatus that maintains the ideal conditions for fermentation; for example, the growing of microorganisms.
2. An apparatus that maintains optimal conditions for the growth of microorganisms, used in large-scale fermentation and in the commercial production of antibiotics and hormones.
3. An organism that causes fermentation.

1. The chemical decomposition of a complex substance; especially, a carbohydrate, into simpler chemical products, brought about by the action of enzymes, bacteria, yeasts, or molds, generally in the absence of oxygen.

It may be a natural process, or one brought about or enhanced technically to produce a desired end product; for example, the fermentation of grape juice to make wine or of corn products to produce ethanol fuel.

2. A process of the nature of that which results from the operation of leaven on dough or on saccharine liquids.

The features superficially recognizable in the process in these instances are an effervescence or internal commotion, with evolution of heat, in the substance operated on, and a resulting alteration of its properties.

Before the rise of modern chemistry, the term was applied to all chemical changes exhibiting these characters; in Alchemy, it was the name of an internal change supposed to be produced in metals by a "ferment", operating after the manner of leaven.

In modern science the name is restricted to a definite class of chemical changes peculiar to organic compounds, and produced in them by the stimulus of a "ferment".

3. The state of being excited by emotion or passion; agitation, excitement, working.

Sometimes (with a more complete metaphor); a state of agitation tending to bring about a purer, more wholesome, or more stable condition of things.

The conversion of biomass materials to ethanol in a process of enzymatic transformation by micro-organisms; for example, yeasts acting on organic compounds such as sugars.

A reference to a disease that is produced by some morbific principle or organism acting on the system like a ferment.

1. Causing fermentation.
2. Capable of causing or undergoing fermentation.
3. Relating to or of the nature of fermentation.

A reference to a liquor that has been through the process of fermentation; also, a reference to leavened bread (leaven is a substance; such as, yeast or cream of tartar, that is added to batters and doughs to produce fermentation to make the bread rise so it is light or lighter).

1. A device employed in a technical process of fermentation; for example, a fabricated vessel used in brewing beer.
2. An organism that carries out a process of fermentation.

A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.

Not fermented.