In 1857, Louis Pasteur published his landmark work on fermentation, Etudes sur la fermentation,” in which he proposed the theory that fermentation is caused by microorganisms. This work revolutionized the scientific understanding of fermentation and laid the foundation for the field of microbiology. Pasteur’s work showed that fermentation is not a chemical process, as was previously believed, but is instead caused by the action of living microorganisms. This discovery opened the door to a better understanding of the role of microorganisms in the fermentation process and the development of new methods to control and prevent fermentation.”
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