The phrase fermentation is derived from the Latin word “fevere” – which means “to boil”. It was first coined and used by Louis Pasteur – who used it to describe the bubbling of sugar solutions especially due to the microbial activity occurring in them. The bubbling action of the sugar (a substrate) was due to […]
Pasteurization is simply defined as the process of heating food during its production in order to destroy pathogenic microorganisms or food spoilage organisms in them. Food products or foods such as milk, yoghurt, dairy products and other liquid products are heated in this manner to destroy microorganisms that cause disease and spoilage in them. Pasteurization
Louis Pasteur, a French scientist was the first to report the role of microorganisms in fermentation in 1848. Though a trained chemist, Pasteur was also one of the first scientists to recognize the significance of optical isomers, and he emerged one of the greatest biologists of the 19th century. Louis Pasteur achieved distinction in organic
LOUIS PASTEUR (1822-1895) Read More »
General Microbiology