Fermented: meaning, definitions and examples
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fermented
[ fərˈmɛntəd ]
food preparation
Fermented refers to a process in which sugars are converted into acids, gases, or alcohol by microorganisms, primarily yeast and bacteria. This process is used in food preservation and enhancements, leading to distinctive flavors and textures. Common examples include yogurt, sauerkraut, and kombucha.
Synonyms
Examples of usage
- Fermented vegetables have gained popularity for their health benefits.
- She enjoys making her own fermented drinks at home.
- The fermented cheese had a strong aroma.
- Kefir is a fermented milk drink rich in probiotics.
Translations
Translations of the word "fermented" in other languages:
🇵🇹 fermentado
🇮🇳 किण्वित
🇩🇪 fermentiert
🇮🇩 fermentasi
🇺🇦 ферментований
🇵🇱 fermentowany
🇯🇵 発酵した
🇫🇷 fermenté
🇪🇸 fermentado
🇹🇷 fermente
🇰🇷 발효된
🇸🇦 مخمر
🇨🇿 fermentovaný
🇸🇰 fermentovaný
🇨🇳 发酵的
🇸🇮 fermentiran
🇮🇸 jurt
🇰🇿 ферменттелген
🇬🇪 ფერმენტირებული
🇦🇿 fermentləşdirilmiş
🇲🇽 fermentado
Word origin
The term 'fermented' originates from the Latin word 'fermentare', which means 'to leaven, to rise' and is derived from 'fervēre', meaning 'to boil'. Dating back to ancient times, fermentation was initially discovered as a natural process where sugars in food and drink would spontaneously break down, indicating a fundamental biological transformation. This process was vital for early human survival, as it allowed for food preservation and improved the digestibility and palatability of various products. Fermented foods have been part of human diets across cultures for millennia, with each region developing its unique fermentation methods based on local ingredients. The science of fermentation has evolved significantly, with modern applications in food technology and health, emphasizing the beneficial properties of probiotics and fermented products.