|Contribution||a. Claimed specific ferments as cause of particular fermentations.|
|Notes||This was his first publication on fermentation. He reported that a specific ferment was always present when sugar was degraded so as to yield alcohol. A different ferment was always present when sugar was degraded so as to yield lactic acid. According to Carter, this amounted to a claim that ferments are necessary causes. Pasteur also stated that each specific ferment, or yeast, is capable of multiplication when seeded in appropriate fluid; and that yeast can grow and sustain fermentation in a culture fluid that does not contain organic nitrogen.|
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