- a. Causing fermentation.b. Capable of causing or undergoing fermentation.
- Relating to or of the nature of fermentation.
(comparative more fermentative, superlative most fermentative)
- Of, pertaining to, causing or undergoing fermentation
- The preference exhibited by yeast cells for sugar molecules is shared by mould fungi and soluble enzymes in their fermentative actions.
- Some species show fermentative power.
- In the interior of the grape, in the healthy blood, no such germs exist; crush the grape, wound the flesh, and expose them to the ordinary air, then changes, either fermentative or putrefactive, run their course.
- Fermentative changes are set up in it, characterized by the evolution of gas and the formation of products of suboxidation, some of which, being volatile, account for the characteristic odour.
- For example, various sugars - lactose, glucose, saccharose, &c. - are added to test the fermentative action of the bacterium on these substances; litmus is added to show changes in reaction, specially standardized media being used for estimating such changes; peptone solution is commonly employed for testing whether or not the bacterium forms indol; sterilized milk is used as a culture medium to determine whether or not it is curdled by the growth.