Fermenting is the process of something (usually food) becoming sour or fermented. This is usually caused by bacteria, and it can take a while for the food to ferment.
The cheese was going to ferment if it wasn't refrigerated.
The bread was going to ferment if it wasn't stored in a moist environment.
noun
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
Synonyms:
1
They differ in the yeast and the fermentation temperature.
2
The yeast will ferment the sugars in the juice into alcohol.
3
Yeast is a microorganism that promotes the fermentation of the beer.
4
The long fermentation also allows the yeast to multiply.
5
In addition to fermenting the beer, yeast influences the character and flavour.
6
Unlike humans, yeast and bacteria do not ferment glucose to lactate.
7
Lactic acid fermentation is the simplest type of fermentation.
8
It is a byproduct of the fermentation of grain.
9
This leads to the process of fermentation.
10
In the colon they are fermented by anaerobic bacteria.