fermented

fermented的音标是[ˌferməˈteɪtɪd]，基本翻译是“发酵的；激动人心的；骚动的”。速记技巧是：ferment的过去式。

英文单词“fermented”来源于拉丁语“ferre”和“mentum”，意为“搅拌”或“混合”。其词源可以追溯到古罗马时期，用于描述通过搅拌或发酵等手段制作食物或饮料的过程。

变化形式：过去式“fermented” 、过去分词“fermented” 、现在分词“fermenting” 、复数“ferments”。

相关单词：

1. fermentation - 发酵，酿造

2. alcoholic fermentation - 酒精发酵

3. yeast fermentation - 酵母发酵

4. lactic acid fermentation - 乳酸发酵

5. fermented food - 发酵食品

6. fermented beverage - 发酵饮料

7. brewer"s yeast - 酿酒酵母

8. lactic acid bacteria - 乳酸菌

9. fermenter - 发酵罐

10. fermenting - 正在发酵的，有发酵作用的。

例如，当我们说“啤酒酿造过程中使用了酵母进行发酵”，就可以使用“fermented”这个单词来描述这一过程。这个词在描述生物化学过程和食品制作过程中非常常见。

常用短语：

1. fermentation process 发酵过程

2. alcoholic fermentation 酒精发酵

3. lactic acid fermentation 乳酸发酵

4. yeast fermentation 酵母发酵

5. microbial fermentation 微生物发酵

6. anaerobic fermentation 无氧发酵

7. enzymatic fermentation 酶促发酵

双语例句：

1. The brewer uses yeast to initiate fermentation in the beer production process. （酿酒师使用酵母在啤酒生产过程中引发发酵。）

2. Fermented food such as yogurt and beer is a great source of probiotics. （发酵食品如酸奶和啤酒是益生菌的极好来源。）

3. The fermentation of bread dough creates a unique texture that cannot be achieved through other methods. （面包面团中的发酵创造了通过其他方法无法实现的独特质地。）

4. Lactic acid bacteria are commonly used in fermented milk products such as yogurt and cheese. （乳酸菌通常用于发酵奶制品，如酸奶和奶酪。）

5. Fermented soy beans are a key ingredient in many Asian dishes, providing a rich source of protein and flavor. （发酵大豆是许多亚洲菜肴的关键成分，为人们提供了丰富的蛋白质和风味来源。）

6. Enzymes play a crucial role in microbial fermentation, facilitating the conversion of nutrients into valuable products. （酶在微生物发酵中起着至关重要的作用，促进营养物质转化为有价值的产品。）

7. The anaerobic fermentation of sugar beets produces a sweet liquid that can be used in the production of ethanol, a renewable fuel source. （糖蜜的无氧发酵产生一种甜液，可用于乙醇的生产，这是一种可再生的燃料来源。）

英文小作文：

The world of fermentation is vast and diverse, encompassing everything from alcoholic beverages to probiotic-rich foods. From the brewer using yeast to initiate the fermentation process in beer production to the lactic acid bacteria used in the production of yogurt and cheese, fermentation plays a crucial role in our daily lives. But what exactly is fermentation?

Fermentation is a biological process that involves the conversion of sugar or starch into a final product through the action of enzymes and microorganisms. In the case of alcoholic fermentation, yeast converts sugar into ethanol and carbon dioxide, resulting in the production of alcoholic beverages such as beer and wine. Similarly, lactic acid bacteria used in the production of yogurt and cheese convert lactose into lactic acid, which creates a tangy and rich flavor profile in these foods.

Fermented foods such as yogurt, kefir, kimchi, and sauerkraut are rich sources of probiotics, which are beneficial bacteria that aid in digestion and overall gut health. These foods also provide a unique texture and flavor that cannot be achieved through other methods of food preparation.

From its humble beginnings as a way to preserve food to its current role as a key component in the production of many of our favorite foods and beverages, fermentation has come a long way. It is an essential part of our culinary heritage and continues to play an integral role in modern food production and processing methods.