American Heritage® Dictionary of the English Language, Fourth Edition
- adj. Causing fermentation.
- adj. Capable of causing or undergoing fermentation.
- adj. Relating to or of the nature of fermentation.
Century Dictionary and Cyclopedia
- Causing or having power to cause fermentation.
- Of the nature of, consisting in, or produced by fermentation.
- Also fermentive.
- adj. Of, pertaining to, causing or undergoing fermentation
GNU Webster's 1913
- adj. Causing, or having power to cause, fermentation; produced by fermentation; fermenting.
“Flour, when well boiled, though infinitely better than arrowroot, is still only a kind of fermentative paste, that counteracts its own good by after-acidity and flatulence.”
“It is much easier to conceive from this doctrine of associated or sympathetic motions of distant parts of the system, how it happens, that the variolous infection can be received but once, as before explained; than by supposing, that a change is effected in the mass of blood by any kind of fermentative process.”
“They have a rumen hence, ruminant, the first in a series of multiple stomachs that acts as a fermentative vat.”
“Essences can be divided according to these activities: antispasmodic or spasmolytic, stimulatory, hormonal and anti-fermentative.”
“Many people have the personal experience of the anti-putrefactive and anti-fermentative uses of certain essential oil-producing plants such as funnel, coriander and anise, which are especially effective remedies against such complaints as gastritis and colitis.”
“As for what I am, I'm a non-fermentative Gram negative rod, like my buddy Pseudomonas.”
“You can call me a non-fermentative rod, meaning I don't ferment glucose.”
“The albuminoids or nitrogenous substances are of the nature of white of egg; and, when in small proportion, are necessary for the due performance of the fermentative process.”
“The temperature of the must soon begins to rise, and the fermentative agencies break up its glucose into alcohol and carbonic acid gas.”
“Proteolytic, lipolytic and fermentative properties of yeasts isolate from ayib, a traditional Ethiopian cottage cheese.”
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