""The Mystery of Fermentation"" by Douglas Hume is a comprehensive guide to the science of fermentation. The book explores the process of fermentation, which is the transformation of organic substances into more complex compounds through the action of microorganisms. Hume delves into the history of fermentation, from its early use in the production of bread and beer, to its current applications in the production of antibiotics, vitamins, and other pharmaceuticals. The book also examines the role of fermentation in the food industry, including the production of cheese, yogurt, and sauerkraut. Hume provides a detailed explanation of the biochemical reactions that occur during fermentation, as well as the different types of microorganisms involved. The book is written in a clear and concise style, making it accessible to both scientists and non-scientists alike. Overall, ""The Mystery of Fermentation"" is a fascinating exploration of one of the oldest and most important processes in the natural world.THIS 64 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Bechamp or Pasteur: A Lost Chapter in the History of Biology, by Douglas Hume. To purchase the entire book, please order ISBN 1564599272.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.