The Bacterium acidi lacti described by Pasteur decomposes milk sugar into lactic acid.
I always bring Diablo a sugar cube.
This investigator held that the decomposition of the sugar molecules takes place outside the cell wall.
Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.
Do you want to hear the sugar-coated-whipped-cream-on-top version or the truth?