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B1 verb Neutre #8,000 le plus courant 3 min de lecture

発酵させる

hakkou saseru hakkōさせる
Entraîne-toi

Overview

The Japanese word '発酵させる' (hakkō saseru) is a transitive verb that means 'to ferment' or 'to cause to ferment.' It is derived from the noun '発酵' (hakkō), meaning 'fermentation,' and the causative auxiliary verb 'させる' (saseru), which adds the nuance of making something happen or causing an action.

Structure and Conjugation:

  • Root: '発酵する' (hakkō suru) is the intransitive verb meaning 'to ferment' (e.g., '味噌が発酵する' - Miso ferments).
  • Causative Form: To make it transitive and mean 'to cause to ferment,' 'する' (suru) changes to 'させる' (saseru). So, '発酵する' becomes '発酵させる'.
  • Conjugation: Like all regular '-ru' verbs, '発酵させる' conjugates as follows:
  • Masu Form (Polite): 発酵させます (hakkō sasemasu) - to ferment (polite)
  • Te Form (Connecting): 発酵させて (hakkō sasete) - fermenting, and...
  • Nai Form (Negative): 発酵させない (hakkō sasenai) - not to ferment
  • Ta Form (Past): 発酵させた (hakkō saseta) - fermented (past)
  • Potential Form: 発酵させられる (hakkō saserareru) - to be able to ferment or to be made to ferment (less common in direct causation)
  • Volitional Form: 発酵させよう (hakkō saseyou) - Let's ferment
  • Imperative Form: 発酵させろ (hakkō sasero) - Ferment! (strong command)
  • Passive Form: 発酵させられる (hakkō saserareru) - to be fermented by someone (e.g., '菌によって発酵させられる' - to be fermented by bacteria)

Usage and Nuance:

'発酵させる' is typically used when an agent actively causes fermentation. This agent can be a person, a machine, or even a specific environmental condition that is managed to induce fermentation.

Examples:

  1. 1微生物がチーズを発酵させる。 (Biseibutsu ga chīzu o hakkō saseru.)
  • Microorganisms ferment the cheese.
  • Here, '微生物' (microorganisms) are the agents causing the fermentation.
  1. 1パン職人は生地を発酵させるためにイーストを加える。 (Pan-shokunin wa kiji o hakkō saseru tame ni īsuto o kuwaeru.)
  • The baker adds yeast to ferment the dough.
  • The 'パン職人' (baker) is the agent, and adding yeast is the action that causes fermentation.
  1. 1温度を適切に保つことで、味噌を発酵させることができる。 (Ondo o tekisetsu ni tamotsu koto de, miso o hakkō saseru koto ga dekiru.)
  • By maintaining the temperature appropriately, one can ferment miso.
  • Here, '温度を適切に保つこと' (maintaining the temperature appropriately) is the action that enables the fermentation.
  1. 1この機械はヨーグルトを素早く発酵させる。 (Kono kikai wa yōguruto o subayaku hakkō saseru.)
  • This machine quickly ferments yogurt.
  • The '機械' (machine) is the agent that causes the quick fermentation.

In contrast, if you want to say something ferments on its own, you would use the intransitive form '発酵する' (hakkō suru). For example, 'ワインが発酵する' (Wain ga hakkō suru - Wine ferments).

The choice between '発酵させる' and '発酵する' depends on whether there is an active agent causing the fermentation or if the fermentation is occurring naturally or spontaneously.

Exemples

1

味噌は大豆を発酵させて作られます。

Cooking

Miso is made by fermenting soybeans.

2

ワインはブドウを発酵させてできるお酒です。

Beverage production

Wine is an alcoholic beverage made by fermenting grapes.

3

パンを膨らませるために、イースト菌が生地を発酵させます。

Baking

Yeast ferments the dough to make the bread rise.

4

ヨーグルトは牛乳を発酵させて作られる乳製品です。

Food production

Yogurt is a dairy product made by fermenting milk.

5

この微生物は有機物を発酵させてガスを生成します。

Science/Biology

This microorganism ferments organic matter to produce gas.

Collocations courantes

発酵させる食品
発酵させる技術
発酵させる過程
発酵させる微生物

Souvent confondu avec

発酵させる vs 発効させる
Although their pronunciations are identical, 発酵させる (hakkou saseru) means 'to ferment' whereas 発効させる (hakkou saseru) means 'to make effective' or 'to enforce (a law, treaty, etc.)'.

Comment l'utiliser

Notes d'usage

The Japanese verb '発酵させる' (hakkō saseru) directly translates to 'to ferment' or 'to cause to ferment.' It is a transitive verb, meaning it requires an object—something that is being fermented. For example, one might say '大豆を発酵させる' (daizu o hakkō saseru), which means 'to ferment soybeans.' This verb is commonly used in culinary contexts when discussing the production of fermented foods and drinks like sake, miso, and soy sauce. It can also be used in a more general scientific context when referring to the biological process of fermentation. When discussing the state of something already fermented, one would typically use '発酵している' (hakkō shite iru), meaning 'is fermenting' or 'has fermented,' or the noun '発酵' (hakkō) which refers to the fermentation process itself. The causative form 'させる' (saseru) emphasizes the action of causing something to ferment, often by adding specific microorganisms or creating the right environmental conditions.

Erreurs courantes

A common mistake for learners is confusing the causative form 'させる' (saseru - to make/let something happen) with the passive form 'される' (sareru - to be done). While '発酵する' (hakkou suru) means 'to ferment' (intransitive), '発酵させる' (hakkou saseru) specifically means 'to ferment something' (transitive). For example, you '発酵させる' (ferment) soybeans to make miso, but soybeans '発酵する' (ferment) on their own. Another mistake is mispronouncing the double 'k' in 'hakkou,' which should be a clear, slight pause or glottal stop between the 'ha' and 'kou' sounds, rather than a single 'k' sound. Also, be mindful of the difference between '発酵' (hakkou - fermentation) and '発行' (hakkou - issuance/publication), as they are homophones but have entirely different meanings and kanji.

Astuces

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Use with microorganisms

The verb '発酵させる' (hakkō saseru) specifically means 'to ferment' something using microorganisms like yeast, bacteria, or mold. It implies a biological process that transforms organic substances.
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Not for general 'causing change'

While 'させる' can generally indicate 'to cause' something to happen, '発酵させる' is not used for just any kind of transformation. It's strictly for the process of fermentation. Do not use it when you mean to simply 'change' or 'alter' something in a non-biological way.
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Common contexts

This verb is frequently used in cooking, food production, and chemistry contexts. You'll hear it in relation to making sake, bread, yogurt, miso, and other fermented foods and beverages. For example, 'パン生地を発酵させる' (pan-kiji o hakkō saseru - to ferment bread dough).

Origine du mot

The Japanese word '発酵させる' (hakkō saseru) means 'to ferment'. Let's break down its etymology: **発酵 (hakkō):** * **発 (hatsu/patsu):** This kanji generally means 'to start', 'to emit', 'to open', or 'to generate'. In this context, it carries the nuance of something beginning or being generated. * **酵 (kō):** This kanji specifically refers to 'ferment' or 'yeast'. It's often seen in words related to fermentation processes, such as 酵母 (kōbo, yeast). So, literally, 発酵 (hakkō) combines to mean 'to generate fermentation' or 'the onset of fermentation'. **させる (saseru):** This is a causative auxiliary verb in Japanese. It attaches to the stem of a verb (in this case, the noun/verb 発酵 acting as a verb here) to indicate that someone or something causes an action to happen. It can translate to 'to make (someone do something)', 'to let (someone do something)', or 'to cause (something to happen)'. **Combined Meaning:** When 発酵 (hakkō) is combined with させる (saseru), '発酵させる' directly translates to 'to make ferment' or 'to cause to ferment', which effectively means 'to ferment (something)'. **Historical Context and Evolution:** The concept of fermentation has existed for millennia, with evidence of fermented beverages and foods dating back to ancient civilizations. In Japan, traditional fermented foods like sake, miso, soy sauce, and natto have been staples for centuries. The vocabulary to describe these processes would have developed alongside the practices. * **Early Terms:** While the exact first appearance of the kanji combination '発酵' is hard to pinpoint without extensive classical text analysis, the individual kanji '発' and '酵' have ancient origins in Chinese characters, from which Japanese kanji are derived. '酵' itself has roots in concepts related to yeast and leavening agents used in brewing and baking in ancient China. * **Meiji Era and Modernization:** During the Meiji Restoration (1868-1912), Japan underwent significant modernization and adopted much Western scientific terminology. While traditional fermentation terms existed, the scientific understanding and terminology of fermentation (like Pasteur's work) might have influenced the standardization and widespread use of terms like '発酵' in a more scientific context, even if the kanji combination had existed prior in a more general sense. * **Linguistic Development:** The causative form 'させる' is a fundamental part of Japanese grammar and has been present for a long time, allowing for the creation of transitive verbs from intransitive concepts or nouns. Thus, forming '発酵させる' to express the active process of causing fermentation is a natural linguistic development. In essence, '発酵させる' is a clear and direct way to express the causative action of fermentation, built upon kanji that describe the process and a grammatical structure that indicates causation, reflecting both the ancient practice and modern understanding of the phenomenon.

Contexte culturel

Fermentation (発酵, hakkō) holds deep cultural significance in Japan, being central to the production of many staple foods and beverages that are integral to Japanese cuisine and daily life. Miso, soy sauce, sake, mirin, and pickles (tsukemono) are all products of fermentation and have been consumed for centuries, playing a crucial role in the development of Japan's unique culinary identity. Beyond their nutritional value and flavor, these fermented foods are often associated with health benefits and traditional wisdom. The art of fermentation is often passed down through generations, with specific regional variations and family secrets contributing to the diverse array of fermented products available. There's a strong appreciation for the natural processes and microbial activity involved, reflecting a broader cultural respect for nature and its transformative power. This appreciation is evident in the careful cultivation of koji mold (麹), which is fundamental to many Japanese fermentation processes.

Astuce mémo

Visualize a 'hakkou' (fermentation) process as 'hatching' (hatsukou) something new and bubbly. Imagine tiny microbes 'hatching' inside a jar, turning ingredients into delicious fermented food. The 'sa' at the end of 'させる' (saseru) sounds like 'sauce,' which often contains fermented ingredients.

Questions fréquentes

4 questions
'発酵させる' (hakkou saseru) is a Japanese verb that directly translates to 'to ferment' or 'to cause to ferment.' It is commonly used in culinary contexts when describing processes that involve microbial activity to transform ingredients. For instance, it can refer to fermenting soybeans to make miso, grapes for wine, or grains for sake. This verb emphasizes the active process of initiating or facilitating fermentation, making it distinct from simply 'to be fermented' (発酵する - hakkou suru), which describes the state rather than the action.
Certainly! A common example would be: '私たちは大豆を発酵させて味噌を作ります。' (Watashitachi wa daizu o hakkouさせて miso o tsukurimasu.) This translates to: 'We ferment soybeans to make miso.' Another example could be: 'パン生地を発酵させるために、暖かい場所に置きます。' (Pan kiji o hakkouさせる tame ni, atatakai basho ni okimasu.) This means: 'We put the bread dough in a warm place to ferment it.'
'発酵させる' is crucial for a wide array of delicious and traditional foods around the world, particularly in Japan. Some common examples include miso (fermented soybean paste), natto (fermented soybeans), soy sauce, sake (rice wine), and various types of pickles (tsukemono). Beyond Japanese cuisine, it also applies to making bread, yogurt, cheese, kimchi, sauerkraut, and even kombucha. The process enriches flavor, enhances preservation, and can even improve nutritional value.
'発酵させる' is the causative form of the verb '発酵する' (hakkou suru), which means 'to ferment' or 'to undergo fermentation.' The '〜させる' (saseru) ending indicates that someone or something is causing an action to happen. Therefore, while '発酵する' describes the spontaneous act of fermentation, '発酵させる' implies that an agent or person is actively initiating or controlling the fermentation process. It is a transitive verb, meaning it takes a direct object, which is the item being fermented.

Teste-toi

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味噌は豆を_______て作られる。

Correct ! Pas tout à fait. Rponse correcte :
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パンを作るには、酵母が生地を_______必要がある。

Correct ! Pas tout à fait. Rponse correcte :
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納豆は、大豆を_______ことで独特の風味を持つ。

Correct ! Pas tout à fait. Rponse correcte :

Score : /3

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