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| bacteria |
pl. of bacterium. Bacteria are one-celled microscopic organisms of various shapes that are often agents of fermentation and putrefaction and that, in some cases, cause disease. |
| bacterium |
any of a large group of one-celled microscopic organisms of various shapes that are often agents of fermentation and putrefaction and that may cause disease. |
| citric acid |
an acid derived from the juice of the lime, lemon, or pineapple or from the fermentation of sugars, often used as a flavoring. |
| effervescence |
the fizzing or bubbling in a liquid that emits tiny popping gas bubbles, often as a result of fermentation or carbonation. [1/2 definitions] |
| ensilage |
the enclosing, as in a silo, of fresh plant matter to be used as animal food, so as to store and preserve it by fermentation. [1/3 definitions] |
| ferment |
any of various substances, such as an enzyme or yeast, that cause fermentation. [3/8 definitions] |
| foam |
a usu. whitish mass of small bubbles that forms on the surface of a liquid after agitation, fermentation, or the like; froth. [1/6 definitions] |
| froth |
any foamy substance or aggregation of bubbles, such as results from fermentation, agitation, or salivation in certain diseases. [1/5 definitions] |
| lactobacillus |
any of various aerobic bacilli that produce lactic acid in the fermentation of carbohydrates. |
| leaven |
to produce fermentation in (dough or batter), consequently causing the dough or batter to rise in the process of baking. [2/4 definitions] |
| must3 |
grape juice prior to fermentation; unfermented wine. |
| pasteurize |
to heat (milk, cheese, beer, or the like) to a high temperature for a certain period in order to kill most of the harmful bacteria and retard fermentation. |
| rosé |
a pale pink, light table wine made from red grapes from which the skins have been removed before fermentation is completed. |
| sour |
having become acid or rancid through fermentation or spoilage, as milk. [1/10 definitions] |
| vinegar |
a dilute, sour-tasting solution of acetic acid, formed by the fermentation of wine, cider, or malt, and used primarily as flavoring for food or as a preservative. |
| xanthan |
a natural gum produced by bacterial fermentation of glucose, used as a stabilizer or thickener in commercially prepared foods; xanthan gum. |
| zymo- |
fermentation. [1/2 definitions] |
| zymology |
the science involving the chemistry of fermentation; enzymology. |
| zymurgy |
the branch of chemistry that deals with the fermentation process, as in beer brewing or winemaking. |
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