"Fermentatively" Example Sentences
1. The yeast acted fermentatively, producing a delicious batch of bread.
2. The bacteria grew fermentatively in the sugary solution.
3. The winemaker added yeast to the grape juice to ensure it fermented fermentatively.
4. The alcohol in the beverage was produced fermentatively.
5. The microorganisms in the compost pile were breaking down the organic matter fermentatively.
6. The airlock bubbled as the beer fermented fermentatively.
7. The fermentation process was slow, but still occurred fermentatively.
8. The sourdough starter was alive and fermentatively active.
9. The yogurt culture worked fermentatively to thicken the milk.
10. The primary fermentation stage was completed fermentatively.
11. The kimchi was made by fermenting vegetables fermentatively.
12. The sauerkraut was tangy and delicious, thanks to the fermentative process.
13. The bacteria in the kefir grains worked fermentatively to create a probiotic beverage.
14. The enzymes in the cheese were produced fermentatively by the bacteria.
15. The kombucha tea was brewed fermentatively with a SCOBY.
16. The mead was brewed fermentatively with honey and yeast.
17. The pickles had a flavor that can only be achieved fermentatively.
18. The miso was fermented fermentatively for several months.
19. The enzymes in the sourdough starter acted fermentatively to break down the flour.
20. The beer had a complex flavor profile that could only be attributed to fermentative activity.
21. The cider was produced fermentatively with apple juice and yeast.
22. The bacteria in the probiotic supplement worked fermentatively in the gut to support digestive health.
23. The sourdough bread was delicious and had a distinctively fermentative flavor.
24. The wine was aged for several months during which time it underwent secondary fermentation fermentatively.
25. The kefir provided a rich source of probiotics thanks to its fermentative properties.
26. The beer had a frothy head, a result of the fermentation that occurred fermentatively.
27. The kimchi had a crisp, tangy flavor that was only possible due to the fermentative process.
28. The yogurt had a thick, creamy texture, a result of the fermentative cultures at work.
29. The cheese had a sharp, tangy flavor thanks to its fermentation fermentatively.
30. The bread had a chewy texture, a result of the fermentatively active sourdough starter.
Common Phases
1.
Fermentatively, yeast cells produce ethanol;
2.
Fermentatively, bacteria produce lactic acid;
3.
Fermentatively, ethanol is produced from sugars;
4.
Fermentatively, biogas is produced from organic waste;
5.
Fermentatively, wine is produced from grapes.