|Contribution||Described yeast-like substance in fruit juice fermentation.|
|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.|
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