You searched for: “fermentogens
fermentogen (s) (noun), fermentogens (pl)
1. The promotion or process of changing food components into natural preservatives or to more easily digestible nutrients with the action of yeasts, fungi, or bacteria: Making bread, brewing beers, producing wine, and the manufacturing of yoghurts and cheeses are just a few examples of fermentogens.
2. The transformations of organic matter that have been brought about in nature and which have caused various forms of diseases by micro-organisms: In 1860, the Academy of Sciences awarded Louis Pasteur (1822-1895) its experimental physiology prize for his studies of fermentogens.

Pasteur's belief that micro-organisms were responsible for many diseases led others to also believe that there were fermentogens of diseases in animals and humans.

This entry is located in the following unit: ferment-, fermento- (page 2)