Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.
Die Alchemie des Andreas Libavius, ein Lehrbuch der Chemie aus dem Jahre 1597, trans. E. Pietsch and A. Kotowski (1964), 103–4. Joseph S. Fruton, Proteins, Enzymes, Genes: The Interplay of Chemistry and Biology (1999)
