fermentative processes are slow gas producers, as anyone with experience in the chemical laboratory knows.
The souring of milk, the formation of butyric acid, the making of vinegar from cider, are all examples of fermentative changes.
The connection between sarcin and fermentative processes is not understood.
The continued formation of lactic acid kills many of the bacteria and thus weakens the fermentative action.
Avoid milk puddings or stewed fruits as too fermentative and heating.
These are assumed to be effective by fermentative conversion into lactic and acetic acids.
Manganese sulfate, Use of as catalyzer in fermentative cleavage of fats, 122.
Unripe fruits and articles of food liable to fermentative changes should not be indulged in.
These facts serve to show that great care and attention are necessary to produce good bread by a fermentative process.
fermentative changes, instead of the normal digestive changes, are apt to take place in the food.
fermentative fer·men·ta·tive (fər-měn'tə-tĭv)
Causing or having the ability to cause fermentation.
Relating to or of the nature of fermentation.