fermentation

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  • noun

Synonyms for fermentation

a state of agitation or turbulent change or development

a process in which an agent causes an organic substance to break down into simpler substances

References in periodicals archive ?
The project generally consists of a new fermentation process, a new
Based on an overall optimized fermentation process, and improved productivity of the proprietary algal strain, the new qualities offer advantages in stability and taste.
GELEEN, The Netherlands, June 7, 2010 /PRNewswire/ -- Isobionics has finalized the development of a breakthrough fermentation process for production of its natural Valencene Pure(TM).
Tank fermentation at low temperatures allows us to slow the fermentation process to preserve fruit flavors and aromas.
Department of Energy for continued research and development of the company's fermentation process for utilization of annually renewable resources.
Those foods go through only the fermentation process.
Now that the jug has been properly ventilated, what remains is the secondary fermentation process - a three- to four-month period.
But in black tea, a fermentation process produces the stronger, woody flavor.
This natural fermentation process is analogous to the well known process of yeast fermentation used to make beer.
Speaking at the Society for General Microbiology meeting at Heriot-Watt University, Edinburgh, Aranda described the stresses that wine yeasts undergo in the fermentation process.
This edition, which has been substantially updated to reflect current technologies and legislation, covers recent applications and perspectives, including transgenic modification of production traits in farm animals, genetically modified plants, food additives using filamentous fungi, and bacteria used in fermentation; commentary on legislation in Europe including the current legal situation and compliance with world trade law; and articles on detection cover basic considerations, DNA-based methods, and detection in fish, crops, organisms in composite and processed foods, Lactococcus lactis, and in the fermentation process.
The fermentation process was stable enough to be continuously operated for one month, with an average 85% xanthan yield from glucose.
The continuous fermentation process was patented in 1956 and many brewers still use it.
According to Xethanol, ABTI holds the worldwide exclusive license to a new biomass fermentation process, developed by researchers at Virginia Polytechnic Institute and State University, that can be used to convert waste biomass mixtures into ethanol and other co-products.
One group has a fermentation process for making a material suitable for extruded and molded fruit packaging.