fermentation
UK: ˌfɜːmenˈteɪʃn | US: ˌfɜːrmenˈteɪʃn
n. the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and heat
n. a state of agitation or excitement
The word "fermentation" traces back to Latin fermentum (leaven, yeast), derived from fervere (to boil, seethe). The root ferv- reflects the bubbling or boiling-like action observed during fermentation. Over time, fermentum evolved into Old French ferment, and the suffix -ation was added in English to form the noun, preserving the core idea of microbial transformation. The metaphorical sense of "agitation" emerged from the visible activity in fermenting liquids.
The fermentation of grapes produces wine.
Yogurt is made through bacterial fermentation of milk.
The political climate was in a state of fermentation before the revolution.
Ancient civilizations used fermentation to preserve food.
The scientist studied the fermentation process in detail.