fermentation

英 [ˌfɜːmenˈteɪʃn]

美 [ˌfɜːrmenˈteɪʃn]

n.  发酵（作用）

TOEFLGRETEM8化学

BNC.17107 / COCA.19326

柯林斯词典

The noun is pronounced /'fɜːment/. The verb is pronounced /fə'ment/. 名词读作/'fɜːment/，动词读作 /fə'ment/。


• N-UNCOUNT 骚动;动乱;动荡
  Fermentis excitement and trouble caused by change or uncertainty.
  1. The whole country has been in a state of political ferment for some months.
     几个月来，整个国家一直处于政治动荡状态。
• V-ERG (使)发酵
  If a food, drink, or other natural substanceferments, or if itis fermented, a chemical change takes place in it so that alcohol is produced. This process forms part of the production of alcoholic drinks such as wine and beer.
  1. The dried grapes are allowed to ferment until there is no sugar left and the wine is dry...
     让干葡萄发酵，直到糖分全部脱出，酒无甜味。
  2. To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
     为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
  3. ...partially fermented wine.
     部分发酵的葡萄酒

英英释义

noun

• a process in which an agent causes an organic substance to break down into simpler substances
  Synonym:zymosiszymolysisfermentingferment
• a state of agitation or turbulent change or development
  1. the political ferment produced new leadership
  2. social unrest
  Synonym:agitationfermenttempestuousnessunrest

双语例句

• The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied.
  本研究采用酿酒酵母以鲜甘薯为底物进行了快速高浓度乙醇发酵的研究。
• Objective To isolate strains producing soymilk-clotting enzyme and study its fermentation conditions and enzyme properties.
  目的从土壤中分离产豆乳凝固酶菌株，并研究其发酵条件和酶学性质。
• Different microorganism fermentation strains had significant impacts on the species and relative contents of flavor compounds in dry-cured pork.
  不同微生物菌株对干腌发酵肉块挥发性风味化合物的种类、数量和相对含量都产生了非常明显的影响。
• The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
  该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
• The importance and effect of the piling fermentation in the production of Maotai-flavour liquor was discussed.
  论述了酱香型白酒生产工艺中的堆积发酵的重要性及其作用。
• The kinetics of citric acid fermentation process was studied.
  研究了柠檬酸发酵过程的动力学。
• A new method of fermentation with uncooked materials was studied in this paper.
  研究了一种新的生料酿酒发酵方法。
• This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.
  对藏灵菇菌增殖条件及其产乳酸特性进行了研究。
• An improved colorimetric method was developed for the determination of lactic acid in fermentation broth.
  对传统的对羟基联苯法进行了优化，应用于定量测定发酵液中的乳酸。
• The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear.
  初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。