| Date | 1802 |
| Author | Thenard |
| Contribution | Described yeast-like substance in fruit juice fermentation. |
| Reference | Lechevalier |
| Notes | Reported, in 1802-03, results of his study on fermentation. Stated that a material appears (or precipitates out of solution) in the fermentation of gooseberry juice; and that this "ferment" resembles brewer's yeast, and could be used to start fermentation in other sugary solutions. Similar observations were made in fermentations of various fruits and grains. |
| Category | Miscellany |
| Pathogen Class | General |
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