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 invention provides a processing method of vancomycin fermentation residue.
  本发明提供了一种万古霉素发酵废渣的处理方法。
• The kinetics of citric acid fermentation process was studied.
  研究了柠檬酸发酵过程的动力学。
• 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。
• Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats.
  醋酸是碳水化合物，蛋白质和脂肪在厌氧发酵时所形成的中间体。
• 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。
• 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。
• During liquor-making, temperature has great effects on the quality and the yield of microbial fermentation.
  白酒酿造过程，温度对微生物发酵的质量和产量都会有较大影响。
• 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。
• The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.
  试验对酱油酿造过程中，盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
• 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。