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In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur , the latter of whom developed a purely microbial basis for the fermentation process based on his ...
Louis Pasteur ForMemRS (/ ˈ l uː i p æ ˈ s t ɜːr /, French: [lwi pastœʁ] ⓘ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him.
Fermentation had been defined differently in the past. In 1876, Louis Pasteur described it as "la vie sans air" (life without air). [7] This definition came before the discovery of anaerobic respiration. Later, it had been defined as catabolism that forms ATP through only substrate-level phosphorylation. [1]
Louis Pasteur was a pioneer in chemistry, microbiology, immunology and vaccinology. pictore/DigitalVision Vectors via Getty ImagesSome of the greatest scientific discoveries haven’t resulted in ...
In 1857, microbiologist Louis Pasteur showed that aeration of yeasted broth causes cell growth to increase while the fermentation rate decreases, based on lowered ethanol production. [ 4 ] [ 5 ] Explanation
For example, in 1858, Pasteur wrote a paper trying to disprove Liebig's theory that fermentation cannot be caused by the growth of the yeast when it takes place when yeast is added to pure sugar-water. Pasteur thought that in pure sugar-water, yeast was both growing and disintegrating, and developed experiments to support his theories.
At the end of 1864 [261] or during the spring of 1865 [262] (sources vary) while walking home with Thomas Anderson, [263] the chemistry professor at Glasgow and discussing putrefaction, Anderson drew Lister's attention to the latest research of the French chemist Louis Pasteur, [264] who had discovered living things that caused fermentation and ...
The acetic fermentation was demonstrated by Louis Pasteur, who discovered the first acetobacter - Acetobacter aceti - in 1864. In 1998, two strains of Acetobacter isolated from red wine and cider vinegar were named Acetobacter oboediens and Acetobacter pomorum .