|Contribution||Reported detailed study of lactic fermentation in the souring of milk.|
|Notes||Pasteur's lactic fermentation of 1857 and 1858 was the fermentation of sugar to lactic acid, as occurred in grape juice. Lister, having already introduced antisepsis in surgery was now demonstrating that specific germs were cause, not result, of fermentation (as Pasteur had done). He discovered and named Bacterium lactis, later Streptococcus lactis.|
Copyright © 2007- William C. Campbell. All rights reserved.