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Fermentation is the breakdown of sugars into alcohol, carbon dioxide, and lactic acid, a process that takes place without oxygen.[1] Louis Pasteur discovered the biological aspect of fermentation,[2] which scientists at the time held was purely chemical.

See also


  1. Wile, Dr. Jay L. Exploring Creation With Biology. Apologia Educational Ministries, Inc. 1998
  2. "He demonstrated that microorganisms cause both fermentation and disease . . ." Chemical Heritage Foundation