| http://www.w3.org/ns/prov#value | - Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.In the 1920s it was discovered that extracts of muscle catalyze, in the absence of air, the formation
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