Are these invisible germs which cause fermentation always present in the atmosphere?
The phenomenon is, in fact, very like that of the fermentation of palm wine and pulque, where the juices are obtained from artificial cuts.
Lavoisier was the first investigator to study fermentation from a quantitative standpoint.
by Ewart; Reynolds Green, Introduction to Vegetable Physiology; The Soluble Ferments and Fermentation; Detmer, Practical Plant Physiology, trans.
It also yields, by the so-called mucous fermentation, a mucous, gummy mass, mixed with mannitol and lactic acid.