fermentation-inhibitory
|fer-men-ta-tion-in-hib-i-to-ry|
🇺🇸
/ˌfɝməˈnteɪʃən ɪnˈhɪbɪtəri/
🇬🇧
/ˌfɜːməˈnteɪʃən ɪnˈhɪbɪt(ə)ri/
stop or slow fermentation
Etymology
'fermentation-inhibitory' is a compound formed from 'fermentation' + 'inhibitory'. 'Fermentation' originates from Latin, specifically the word 'fermentatio' (from 'fermentum'), where 'fermentum' meant 'leaven' or 'something that causes bubbling/fermenting'. 'Inhibitory' derives from Latin 'inhibēre', where 'in-' meant 'in' or 'on' and 'hibēre' (related to 'habēre') meant 'to hold or keep'.
'Fermentation' entered English via Latin (fermentatio/fermentum) and Old French influences, becoming Middle English 'fermentacioun' and later modern 'fermentation'. 'Inhibit' came from Latin 'inhibēre' and passed into Late Latin/Old French and Middle English forms before yielding modern English 'inhibit' and the adjective 'inhibitory'. The compound form is a modern English technical formation combining these elements.
Initially, 'fermentum' referred to a leavening agent and 'inhibēre' meant 'to hold in' or 'restrain'. Over time, 'fermentation' broadened to biological and chemical processes of breakdown that produce gases or alcohol, and 'inhibit' retained and generalized the sense 'to restrain'. The compound now specifically means 'able to restrain or prevent fermentation'.
Meanings by Part of Speech
Noun 1
noun (derivative): a substance or agent that inhibits fermentation (a nominal form derived from 'fermentation-inhibitory').
In technical descriptions, the term may point to the presence of a fermentation inhibitor that prevents yeast activity.
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Adjective 1
having the property of preventing, slowing, or reducing the biological or chemical process of fermentation.
The preservative was found to be fermentation-inhibitory, extending the product's shelf life.
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Last updated: 2025/10/28 14:35