(Latin: yeast; substance containing enzymes that break down carbohydrates; from the Latin root of fervere, "to boil, to seethe")
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.
Louis Pasteur, the great French microbiologist, and fermentologist, devised a method of heating liquids to temperatures that destroy harmful micro-organisms and his work in the 1860's concentrated on wines and beers, where spoilage was causing great economic losses for producers.
Other results of fermentologies include such sugary or starchy materials as cactus juice, potatoes, wild fruits, rye, and sugar cane.
Lord Joseph Lister (1827-1912), a British surgeon, applied the principles of fermentology to surgical infections and developed the theory that "infection was due to the passage of minute bodies capable of self multiplication from an infector to an infected person".