Louis Pasteur

0 Comment

To understand the process better we may think of, the old fashioned idea of home canning process where we use heat united with combined given temperatures’ to kill the harmful germs. Most foods may be pasteurized examples includes milk, and most form of cooked foods such as the cooked vegetables.Louis Pasteur discovered the process, when summoned by alcohol manufacturing company to determine the cause of beetroot alcohol to sour. During that time, many scientists thought that the fermentation was a merely chemical process. He did research into fermentation, which led him to find out that it was yeast, one of the living organisms that crooked the beet to alcohol. Yeast was plump and round under the microscope, after being spoiled by the alcohol, it contained another different microbe that looked like a rode-shaped. He speculated that the different rod shaped known as the Mycoderma acetic, frequently used to create vinegar, caused the wine to be spoiled (Fandel, Wilson, Ramos amp. Barnett, 2007).His pasteurization discovery formed the germ of Pasteur or the germ theory of fermentation. He could apply the same notion to the genesis of diseases making to have the greatest contribution in medicine and science. This made Emperor Napoleon III of France enlisted him to save France industries of wine from the diseases. His main role was to establish exact temperature, and time that would take to destroy the harmful microorganisms found in the wine without transforming the taste of the wine. He untested the process and named it pasteurization (Fandel, Wilson, Ramos amp. Barnett, 2007). With time, the process was incorporated in making vinegar and beer. He came up with a practical technique for the curb of beer fermentation. he provided a rational methodology for the brewing industry. Besides these he devised a technique used in the manufacturing of beer, which