(n.) That which causes fermentation, as yeast, barm, or fermenting beer.
(n.) Intestine motion; heat; tumult; agitation.
(n.) A gentle internal motion of the constituent parts of a fluid; fermentation.
(n.) To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.
(v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce.
(v. i.) To be agitated or excited by violent emotions.
Example Sentences:
(1) Thirty-two strains of pectin-fermenting rumen bacteria were isolated from bovine rumen contents in a rumen fluid medium which contained pectin as the only added energy source.
(2) We investigated the possible contribution made by oropharyngeal microfloral fermentation of ingested carbohydrate to the generation of the early, transient exhaled breath hydrogen rise seen after carbohydrate ingestion.
(3) The cell fermentation culture with a stabilized pH value was better than the culture with the pH value changing spontaneously on saponin content, growth rate and biomass.
(4) Forty-five enteropathogenic (enteropathogenic Escherichia coli-like) strains isolated in commercial rabbit farms were subdivided into four biotypes with the help of six carbohydrate fermentation tests, ornithine decarboxylase tests, and motility tests.
(5) The different hydrolytic, fermentative and methanogenic activities of these populations ensure the efficient degradation of cell wall constituent in forages (cellulose, hemicellulose, pectin) ingested by ruminants.
(6) The addition of sodium bicarbonate to gum containing sorbitol markedly enhanced its capacity to cause and maintain an elevation of interproximal plaque pH previously lowered by exposure to fermentable carbohydrate.
(7) The test organisms included 218 gram-negative fermentative clinical isolates.
(8) An investigation was done on the action in vitro of two pharmaceutical preparations containing Bi, De Nol and Pepto Bismol, on the fermentative capacity of intestinal bacteria.
(9) Acid production by carbohydrate fermentation increases urease production by Klebsiella: pH 4 is the most convenient pH for urease synthesis by these bacteria.
(10) These percentages suggest that a better fermentation took place in those silages containing forages.
(11) These swine were compared to four groups fed the medicated diet to determine the effect of duration of treatment and degree of animal isolation on the persistence of resistance in lactose-fermenting enteric organisms.
(12) These cocultures can be considered as metabolic associations, where the Bacillus produces degradation and fermentation products of pectin, which can be used by Azospirillum species.
(13) To show the decisive role of the inoculum parameters in regulation of the specificity of the secondary synthesis, the dynamics of accumulation of certain metabolites forming from glucose along with the main antibiotic and the activity of the key enzymes of the carbohydrate metabolism during the culture growth in the fermentation media were studied.
(14) When fermented in preferential media it produces geldanamycin, nigericin, nocardamine, and a libanamycin-like activity.
(15) Aerobic growth of even the latter strain was largely fermentative (ca.
(16) In trial with adult wethers and weaned lambs the effect of enzymatic preparation Pektofoetidin G3x (mostly pectinase and cellulase) on rumen fermentation was studied.
(17) Microbial fermentation and nutrient degradation in the rumen were reduced by saponins.
(18) The increase in membrane resistance at low pH allowed S. bovis to maintain its membrane potential and expend less energy when its ability to ferment glucose was impaired.
(19) Changes in the fermentative activity of C. albicans as dependent on the incubation time with the antibiotic were studied.
(20) The level of lactate dehydrogenase, which is dependent upon ketohexose diphosphate for activity, decreased as fermentation became heterolactic with Streptococcus lactis ML(3).
Yaourt
Definition:
(n.) A fermented drink, or milk beer, made by the Turks.