fermented

简明释义

英[fəˈmentɪd]美[fɜːrˈment]

adj. 酿造；已发酵的

v. 使……发酵；动乱（ferment 的过去分词）

英英释义

单词用法

同义词

反义词

例句

1.Vegetarians will recognize tempeh, a fermented soybean cake that is often used in place of meat.

素食者们以后将会认可豆豉，这是一种经常用来代替肉类的发酵豆粕。

2.Sauerkraut is cabbage fermented in its own juice.

德国泡菜是在自己的汁中发酵的卷心菜。

3.Fermented dough pieces are baked by this machine.

发酵好的面团在此烤炉中进行烘烤.

4.One such substitute was a salty paste of fermented grains, an early precursor of modern soy sauce.

其中之一的替代品就是咸的粘贴粮醅，它就是现代酱油的祖先。

5.Finally, these sugars are fermented with yeast or bacteria to produce bioethanol or other biofuels.

最后这些糖在酵母或细菌的发酵作用下产生生物乙醇或其它生物燃料。

6.Because it isn't fermented, green tea has even more antioxidant power than black tea does.

因为它是不经过发酵的，绿茶比红茶具有更强大的抗氧化力量。

7.You ate no bread and drank no wine or other fermented drink.

你们没有吃饼，也没有喝清酒浓酒。

8.Many people enjoy fermented foods for their health benefits.

许多人喜欢发酵食品，因为它们对健康有益。

9.The process of making yogurt involves fermented milk.

制作酸奶的过程涉及到发酵牛奶。

10.Sauerkraut is made from cabbage that has been fermented.

酸菜是由经过发酵的卷心菜制成的。

11.Kefir is a popular drink made from milk that has been fermented.

开菲尔是一种用牛奶制作的流行饮料，它是经过发酵的。

12.The fermented vegetables add a tangy flavor to the dish.

这些发酵的蔬菜为这道菜增添了酸味。

作文

Fermentation is a fascinating biochemical process that has been utilized by humans for thousands of years. It involves the conversion of sugars into alcohol, gases, or organic acids by microorganisms such as bacteria and yeast. The term fermented (发酵的) is often associated with various food and beverage products that undergo this transformation. One of the most common examples of fermented (发酵的) foods is yogurt, which is made by adding specific bacterial cultures to milk. These bacteria consume the lactose in the milk, producing lactic acid, which thickens the milk and gives yogurt its tangy flavor.Another popular fermented (发酵的) product is sauerkraut, made from finely shredded cabbage that undergoes lacto-fermentation. In this process, naturally occurring bacteria convert the sugars in the cabbage into lactic acid, preserving the cabbage and enhancing its nutritional profile. Sauerkraut is not only a delicious side dish but also rich in probiotics, which are beneficial for gut health.In addition to these examples, many beverages are also fermented (发酵的). Beer, for instance, is produced through the fermentation of malted grains, typically barley. Yeast is added to the mixture, which ferments the sugars present in the grains, producing alcohol and carbon dioxide. This process not only creates beer but also contributes to its unique flavors and aromas, making it a beloved drink worldwide.Similarly, wine is another fermented (发酵的) beverage that has a rich history. The fermentation of grape juice by yeast results in the production of alcohol and various flavor compounds, leading to the diverse range of wines available today. Different grape varieties, fermentation techniques, and aging processes contribute to the complexity of wine flavors, making it a subject of fascination for many enthusiasts.The fermented (发酵的) food and beverage industry has seen a resurgence in popularity in recent years, as more people become aware of the health benefits associated with consuming fermented (发酵的) products. Probiotics, which are live bacteria found in many fermented (发酵的) foods, have been linked to improved digestion, enhanced immune function, and even mental health benefits. As a result, many consumers are actively seeking out fermented (发酵的) options to incorporate into their diets.However, the process of fermentation is not without its challenges. For instance, maintaining the right temperature and conditions is crucial for successful fermented (发酵的) product development. If the environment is too hot or too cold, or if there is contamination from unwanted microorganisms, the fermentation process can be disrupted, leading to undesirable flavors or spoilage.In conclusion, the world of fermented (发酵的) foods and beverages is vast and varied, offering a multitude of flavors, textures, and health benefits. From yogurt and sauerkraut to beer and wine, fermented (发酵的) products have played a significant role in human culture and nutrition. As we continue to explore the science behind fermentation, we can appreciate the art and craft of creating fermented (发酵的) delights that not only tantalize our taste buds but also nourish our bodies.

发酵是一个迷人的生化过程，人类已经利用它数千年。它涉及微生物（如细菌和酵母）将糖转化为酒精、气体或有机酸。术语fermented（发酵的）通常与经历这种转变的各种食品和饮料产品相关联。最常见的fermented（发酵的）食品之一是酸奶，它是通过将特定的细菌培养物添加到牛奶中制成的。这些细菌消耗牛奶中的乳糖，产生乳酸，使牛奶变稠，并赋予酸奶其酸味。另一种流行的fermented（发酵的）产品是酸菜，由细切的卷心菜制成，经过乳酸发酵。在这个过程中，自然存在的细菌将卷心菜中的糖转化为乳酸，从而保存了卷心菜并增强了其营养价值。酸菜不仅是一道美味的配菜，而且富含益生菌，有助于肠道健康。除了这些例子，许多饮品也是fermented（发酵的）。例如，啤酒是通过发酵麦芽谷物（通常是大麦）生产的。将酵母添加到混合物中，发酵谷物中存在的糖，产生酒精和二氧化碳。这个过程不仅创造了啤酒，还使其独特的风味和香气得以形成，使其成为全球喜爱的饮品。同样，葡萄酒也是一种fermented（发酵的）饮品，拥有丰富的历史。酵母对葡萄汁的发酵会产生酒精和各种风味化合物，导致今天可用的多种葡萄酒。不同的葡萄品种、发酵技术和陈酿过程共同影响葡萄酒的复杂风味，使其成为许多爱好者的迷人课题。近年来，fermented（发酵的）食品和饮料行业重新受到欢迎，因为越来越多的人意识到消费fermented（发酵的）产品的健康益处。益生菌，许多fermented（发酵的）食品中发现的活细菌，与改善消化、增强免疫功能，甚至心理健康益处有关。因此，许多消费者积极寻求将fermented（发酵的）选项纳入他们的饮食中。然而，发酵过程并非没有挑战。例如，保持适当的温度和条件对于成功开发fermented（发酵的）产品至关重要。如果环境过热或过冷，或者受到不需要的微生物污染，发酵过程可能会受到干扰，导致不良的风味或变质。总之，fermented（发酵的）食品和饮料的世界广阔而多样，提供了多种风味、质地和健康益处。从酸奶和酸菜到啤酒和葡萄酒，fermented（发酵的）产品在人类文化和营养中扮演了重要角色。随着我们继续探索发酵背后的科学，我们可以欣赏创造fermented（发酵的）美味的艺术和工艺，这些美味不仅能满足我们的味蕾，还能滋养我们的身体。