How Do You Spell CEREVISIAE FERMENTUM?

Pronunciation: [sˌɛɹɪvˈɪsɪˌiː fɜːmˈɛntəm] (IPA)

"Cerevisiae fermentum" is a Latin term used in the brewing industry to describe a specific type of yeast. The spelling of this word can be explained using IPA phonetic transcription. "Cerevisiae" is pronounced /səˌrɛvɪˈsiːiː/ (suh-rev-i-SEE-ee), with an emphasis on the second syllable. "Fermentum" is pronounced /fɛrˈmɛntum/ (fer-MEN-tum), with an emphasis on the first syllable. Understanding the pronunciation of these words can aid in their proper spelling and use in the context of brewing beer.

CEREVISIAE FERMENTUM Meaning and Definition

1. Cerevisiae fermentum is a type of yeast species that belongs to the Saccharomyces cerevisiae family. It is commonly used in various food and beverage industries for fermentation purposes. This yeast species has been utilized by humans for thousands of years in the production of beer, wine, and bread.

   Cerevisiae fermentum is a single-celled organism that derives its energy through the process of fermentation. It has the ability to convert carbohydrates into alcohol and carbon dioxide, resulting in the desirable flavors, aromas, and textures found in the final product.

   In the brewing industry, cerevisiae fermentum is responsible for converting the sugars present in malted barley into alcohol. It plays a crucial role in the fermentation process, providing the desired alcoholic content and carbonation to beer.

   In winemaking, this yeast contributes to the conversion of grape sugars into alcohol during fermentation. It also imparts specific flavors and aromas to the wine, which vary depending on the strain of cerevisiae fermentum used.

   In baking, cerevisiae fermentum is an essential ingredient for leavened bread. It produces carbon dioxide gas, which forms bubbles in the dough, causing it to rise and result in a light and fluffy texture.

   Due to its versatility, cerevisiae fermentum has become a staple in the food and beverage industry. Its unique properties and ability to convert sugars into alcohol and carbon dioxide make it a valuable organism for fermentation processes.

2. • Beer yeast, brewer's yeast, faex medicinalis, the cells and spores of Saccharomyces cerevisiae; given internally in acne and furunculosis in doses of 3 1/2-1 (2.0-4.0), and applied externally to sloughing wounds.

   • Beer-yeast, brewer's yeast; see cerevisiae fermentum.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for CEREVISIAE FERMENTUM

• xerevisiae fermentum
• verevisiae fermentum
• ferevisiae fermentum
• derevisiae fermentum
• cwrevisiae fermentum
• csrevisiae fermentum
• cdrevisiae fermentum
• crrevisiae fermentum
• c4revisiae fermentum
• c3revisiae fermentum
• ceeevisiae fermentum
• cedevisiae fermentum
• cefevisiae fermentum
• cetevisiae fermentum
• ce5evisiae fermentum
• ce4evisiae fermentum
• cerwvisiae fermentum
• cersvisiae fermentum
• cerdvisiae fermentum
• cerrvisiae fermentum

Etymology of CEREVISIAE FERMENTUM

The term "cerevisiae fermentum" is Latin and its etymology can be broken down as follows:

1. Cerevisiae: The word "cerevisiae" comes from the Latin noun "cervesia", which means "beer". It is derived from the Celtic word "kormi" or "korma", which also referred to beer. In Latin, the suffix "-ae" indicates the genitive case, which signifies possession or relationship. Therefore, "cerevisiae" can be translated as "of beer".

2. Fermentum: In Latin, "fermentum" means "fermentation". It comes from the verb "fermentare", which means "to ferment" or "to cause fermentation". Fermentation refers to the metabolic process in which microorganisms, like yeast, convert carbohydrates into alcohol, gases, or organic acids.