fermentation

listen to the pronunciation of fermentation
English - Turkish
{i} ekşime
{i} fermantasyon

Yaklaşık on günde ilk fermantasyon kesinlikle bitmiş olacak. - In about ten days the first fermentation will definitely be finished.

mayalanma

Mayalanma ve çürüme arasındaki fark nedir? - What's the difference between fermentation and putrescence?

fermentasyon
{i} heyecan
{i} huzursuzluk
{i} karışıklık
tahammür
mayalama

Related Terms

fermentation alcohol
fermente alkol
fermentation process
mayalama işlemi
fermentation (of wine)
fermantasyon (şarap)
fermentation theory
fermantasyon teorisi
acetic fermentation
asetik mayalanma
acetic fermentation
asetik fermantasyon
alcoholic fermentation
alkollü mayalanma
butyric acid fermentation
butirik asit fermantasyonu
lactic fermentation
laktik mayalanma
preventing fermentation
fermantasyon önleme
acetic fermentation
(Tekstil) asetik ile ilgili mayalanma
alcoholic fermentation
(Tekstil) alkol tahammürü
English - English
A state of agitation or excitement; a ferment
Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide
{n} a swelling or working, heat
The process by which yeast converts sugars into alcohol and CO2
A biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water) Bacteria or yeasts can ferment sugars to ethanol
The action of yeast on natural grape sugars resulting in alcohol and carbon dioxide
{i} chemical conversion of organic compounds by means of enzymes; agitation, unrest
The process that turns grape juice into wine In fermentation, yeast converts sugar into alcohol and carbon dioxide
Process by which yeast in grape juice, or other sugary solutions, converts sugar into ethyl alcohol and carbon dioxide
The process of undergoing an effervescent change, as by the action of yeast; in a wider sense Physiol
The process that occurs when yeast changes the sugar in grapes into alcohol and carbon dioxide
process of yeast, either naturally occurring or introduced from the outside, changing sugar into alcohol
the process whereby yeast break down the sugars in a substance and convert them to ethyl alcohol and carbon dioxide By-products of this conversion are glycerine, volatile acids and higher alcohols such as fusel oils Fermentation ceases when all the sugar has been converted which results in a dry wine The process can be halted by the addition of brandy which raises the alcohol content above the level at which yeast are able to work This retains most of the natural grape sugar in the liquid which is known as a fortified wine
One process by which carbon-containing compounds are broken down in an energy yielding process Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic respiration
the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized
The process of undergoing an effervescent change, as by the action of yeast; in a wider sense
The biological conversion of biomass by yeast or sugar The products of fermentation are carbon dioxide and alcohol
The fourth of the five processes used in the brewing of beer, whereby the sugar in the solution is converted to alcohol and carbon dioxide by the addition of yeast The process usually lasts about a week
The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine
a state of agitation or turbulent change or development; "the political ferment produced a new leadership"; "social unrest"
The process by which bread is leavened, also known as "rising" As the simple sugars are broken down from starch in flour, the microorganisms in a bread dough feed and then release various metabolic by-products (carbon dioxide, alcohol, organic acids and organic volatiles) which flavor the bread and cause it to rise
a chemical phenomenon in which an organic molecule splits into simpler substances
a natural process by which the cocoa bean with the pulp from the cocoa pod undergoes a process by which bacteria, yeast, mold, and temperature modify the composition of the cocoa bean and yields the characteristic chocolate flavor
The change which takes place when a saccharine solution is exposed to the action of any of several fungi known as yeast which converts the sugar to alcohol and carbonic acid (the breakdown of complex molecules in an organic compound caused by the action of a ferment such as yeast, bacteria or enzymes)
Fermentation is the transformation of carbohydrates to carbon dioxide and alcohol by yeast
A process of growing microorganisms to produce various chemical or pharmaceutical compounds Microbes are usually incubated under specific conditions in large tanks called fermenters Fermentation is a specific type of bioprocessing
(alc) (chem) [1] A biological sequence of ENZYMATIC reactions that convert sugars to carbon dioxide and ALCOHOL in the absence of FREE OXYGEN The term generally refers to metabolism in the absence of oxygen [2] The process by which YEAST changes sugar to ALCOHOL in the absence of air [3] The process of chemical change in ORGANIC MATTER brought about by living organisms F - fermentation S - fermentacion
It differs in kind according to the nature of the ferment which causes it
Conversion of organic substances by organisms, especially bacteria, fungi or yeasts to produce other substances (e g conversion of sugar by yeasts to make wine) Fermentation is also used to describe the process by which various chemical or pharmaceutical compounds can be made in large tanks, called fermenters that contain microorganisms or plant or animal cells, and the nutrients they require to live and grow
Chem
A state of agitation or excitement, as of the intellect or the feelings
The transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it
A microorganically mediated enzymatic transformation of organic substances, especially carbohydrates, generally accompanied by the evolution of a gas The process in which yeast turns the sugars present on malted grains into alcohol and carbon dioxide
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
Conversion of one substance into a more desirable substance through the actions of microorganisms under controlled growth conditions
A process in which yeast obtains energy in the absence of oxygen by breaking sugar into carbon dioxide and alcohol
Process that allows respiration to occur in the absence of oxygen. Biologically, it allows cells to obtain energy from molecules (e.g., glucose) anaerobically. Glycolysis, the breakdown of glucose, is a form of fermentation. Alcoholic fermentation occurs when yeast cells convert carbohydrate sources to ethanol and carbon dioxide. Fermentation reactions are common in muscle cells, yeasts, some bacteria, and plants. See also beer; wine
The chemical conversion of fermentable sugars in the wort into ethyl alcohol and carbon dioxide gas, by yeast, resulting in a drop in the specific gravity of the beer as the alcohol content increases
Anaerobic chemical transformation induced by activity of enzyme systems of microorganisms such as yeast that produce carbon dioxide and alcohol from sugar
An energy-yielding metabolic process in which electrons derived from an organic substrate are used ultimately to reduce an organic electron acceptor that is made by the cell itself Neither an electron transport chain nor an exogenous terminal electron acceptor is involved (Contrast with respiration)
heat

Related Terms

fermentation theory
It does not differ materially from the accepted germ theory (which see)
fermentation theory
The theory which likens the course of certain diseases esp
fermentation theory
infectious diseases to the process of fermentation, and attributes them to the organized ferments in the body
bottom fermentation
A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers
homolactic fermentation
Any form of fermentation that produces a single acid, but especially the anaerobic conversion of pyruvic acid into lactic acid with concomitant oxidation of NADH to NAD
malolactic fermentation
A form of secondary fermentation in which the malic acid in wine is converted to lactic acid, reducing the wine's sharpness
secondary fermentation
Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine

malolactic fermentation.

ammoniacal fermentation
Any fermentation process by which ammonia is formed, as that by which urea is converted into ammonium carbonate when urine is exposed to the air
bottom fermentation
39° - 50°F
bottom fermentation
A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid
bottom fermentation
It takes place at a temperature of 4° - 10° C
bottom fermentation
It is used in making lager beer and wines of low alcohol content but fine bouquet
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
and of wines high in alcohol, and in distilling
top fermentation
58-86° F
top fermentation
An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid
top fermentation
It proceeds with some violence and requires a temperature of 14- 30° C
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; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation
top fermentation
It is used in the production of ale, porter, etc
Turkish - English
(Tıp) Bakterilerin sindirilmemiş besinleri bozulmaya uğratarak Alkol,Asit ve Gazları açığa çıkarması işlemi.(süreci)
fermentation
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