fermentative


Also found in: Thesaurus, Medical, Legal, Encyclopedia, Wikipedia.

fer·men·ta·tive

 (fər-mĕn′tə-tĭv)
adj.
1.
a. Causing fermentation.
b. Capable of causing or undergoing fermentation.
2. Relating to or of the nature of fermentation.

fer•ment•a•tive

(fərˈmɛn tə tɪv)

adj.
1. tending to produce or undergo fermentation.
2. pertaining to or of the nature of fermentation.
[1655–65]
fer•ment′a•tive•ly, adv.
Translations

fer·ment·a·tive

a. fermentativo, que tiene la propiedad de hacer fermentar.
References in periodicals archive ?
It has been claimed that the microbiota in the gut is unstable during the first week post-weaning, and that it takes two to three weeks post-weaning for the gut microbes to fully develop their fermentative capacity and to reach a high level of stability (Jensen, 1998).
Effects of short-chain fructooligosaccharides and galactooligosaccharides, individually and in combination, on nutrient digestibility, fecal fermentative metabolite concentrations, and large bowel microbial ecology of healthy adults cats.
This project aims to develop new processes and solve bottlenecks in the fermentative production of biosurfactants and specialty carbohydrates.
This financing, which allows Global Bioenergies to strengthen its leadership in the field of fermentative isobutene, is structured in the form of a 1.
14) Lactate dehydrogenase-A (LDH-A) is an enzyme involved in fermentative glycolysis.
Studies conducted on fermentation of teff using it as the sole source of microorganisms indicate that a metabolically associated heterogeneous group of fermentative, aerogenic, gram-negative rods, lactic acid bacteria, Bacillus spp.
Yeasts grow best under aerobic conditions, but a variety of fermentative yeasts are able to grows lowly in anaerobic environments.
While fermentative stevia is identical to the plant extract, it yields a higher purity, according to DSM.
N is the most frequently deficient macronutrient in vineyard soils, and it plays a major role in many of the biological functions and processes of vines, and also of fermentative microorganisms, which can influence quality components in the grape and thus the wine (Bell and Henschke 2008).
With this novel system, the effects of various fermentative conditions such as dilution rate, OTR and feed sugar concentrations on co-culture dynamics have been systematically investigated and will be discussed in detail.
Butanol manufactured from biomass by fermentative processes offers considerable potential for the biofuel industry.