Search results
Results from the WOW.Com Content Network
One of the chemical processes that Pasteur studied was the fermentation of sugar into lactic acid, as occurs in the souring of milk. In an 1857 experiment, Pasteur was able to isolate microorganisms present in lactic acid ferment after the chemical process had taken place. [9] Pasteur then cultivated the microorganisms in a culture with his ...
The effect was described by Louis Pasteur in 1857 in experiments showing that aeration of yeasted broth causes cell growth to increase while the fermentation rate decreases, based on lowered ethanol production. [4] [5]
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.
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.
The turning point came when Louis Pasteur (1822–1895), during the 1850s and 1860s, repeated Schwann's experiments and showed fermentation is initiated by living organisms in a series of investigations. [20] [40]: 6 In 1857, Pasteur showed lactic acid fermentation is caused by living organisms. [42]
The contents of the flask thus remain free of microbes, a property showcased by French microbiologist Louis Pasteur in nineteenth century experiments used to support germ theory as the cause of fermentation over spontaneous generation from bad air . [1] [2] [3] Bottle en col de cygne (Swan neck bottle) used by Louis Pasteur
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.
The French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation. [9] When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a vital force, called "ferments", within the yeast cells. The "ferments" were thought to function only within living organisms.