| Date | 1857 |
| Author | Pasteur |
| Contribution | a. Claimed specific ferments as cause of particular fermentations. |
| Reference | Carter |
| 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. |
| Category | Miscellany |
| Pathogen Class | General |
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