L. A. Stimson, Popular Science Monthly (1874)
“ According to Liebig, fermentation is an action which is produced in a fermentable substance by an albuminous matter which is dead and in spontaneous decomposition; that is, fermentation is a correlative phenomenon of death. On the other hand, Pasteur maintains that fermentation occurs only when a microscopical vegetable organism nourishes itself and multiplies at the expense of a part of the fermentable substance. All fermentation is accompanied by life; both processes (fermentation and growth) begin and end simultaneously; that is, fermentation is a correlative phenomenon of life. ”
