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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.
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 ...
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 1865 Lister read French chemist's Louis Pasteur's work on the fermentation and distilling process at a winery in France. The wine was contaminated and Pasteur used heat to destroy the responsible bacteria. [45] Pasteur also noted if there was an absence of air, the fermentation of wine was impossible.
Despite the bactericidal effects of ethanol, acidifying effects of fermentation, and low oxygen conditions of industrial alcohol production, bacteria that undergo lactic acid fermentation can contaminate such facilities because lactic acid has a low pKa of 3.86 to avoid decoupling the pH membrane gradient that supports regulated transport. [7]
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
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.