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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 FRS Photograph by Nadar, 1895 Born (1822-12-27) 27 December 1822 Dole, France Died 28 September 1895 (1895-09-28) (aged 72) Marnes-la-Coquette, France Education École normale supérieure University of Paris Known for Anthrax vaccine Cholera vaccine Rabies vaccine Chirality Dextran Fermentation theory Galactose Germ theory of disease Kinetic resolution Koch–Pasteur rivalry ...
Traube's main work, the Theorie der Fermentwirkungen (1858) is the first comprehensive theory of fermentation to be based on experiments and elaborated consequently from the chemical point of view. The discovery in 1837 that yeast was a living organism suggested that fermentation itself was a living process.
Fermentation is used to produce the heme protein found in the Impossible Burger. Fermentation can be used to make alternative protein sources. It is commonly used to modify existing protein foods, including plant-based ones such as soy, into more flavorful forms such as tempeh and fermented tofu.
The dispute between Liebig and Pasteur had, in a way, slowed down the advances of science and medicine in the area of fermentation, alcohol fermentation, and the enzymes. On the other hand, the conflicting ideas sped up the research in the area of fermentation and enzymes through other scientists and chemists.
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.
Carl Alexander Neuberg (29 July 1877 – 30 May 1956) was an early pioneer in biochemistry, and he has sometimes been referred to as the "father of modern biochemistry". [1] [2] His notable contribution to science includes the discovery of the carboxylase and the elucidation of alcoholic fermentation which he showed to be a process of successive enzymatic steps, an understanding that became ...
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