In microbiology, describing fermentation processes that produce multiple different products from glucose, such as lactic acid plus ethanol and carbon dioxide.
From Greek hetero- 'different,' Latin fermentum 'fermentation,' and the suffix -ative. Used in microbiology and food science to distinguish from homfermentative (single-product) fermentation.
Yogurt bacteria use heterofermentative pathways to produce lactic acid plus acetic acid, which gives it that tangy flavor—the 'different' fermentation products are literally what make yogurt taste like yogurt instead of sour milk.
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