Capable of undergoing fermentation or characterized by the process of fermentation and its effects.
From fermentum (Latin for leaven) plus the suffix -ative (having the quality of, tending to), creating an adjective that describes something with fermentation properties.
Yeast cells are fermentative organisms—they have ancient metabolic pathways that allow them to break down sugar without oxygen, a skill that predates oxygen-rich atmospheres and became incredibly useful to humans who wanted to preserve food.
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