History of Bioprocessing - CMBE

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16001680178117981837Fermentation used (latin for “yeast” =fermentum), meaning a chemical changeaccompanied by effervescence.Van Leeuwenhoek observed yeast cellsin fermented beer.Pressed Baker’s Yeast produced by DutchProcess. Improvement in handling of yeastthrough mid-1800s.Jenner demonstrated ability to conferresistance to smallpox by vaccination.Cagniard-Latour, Schwann and Kutzingindependently hypothesized that yeastwas a “living thing.” Cell Theory. Notionridiculed by leading chemists.
1847 Blondeau (Physics professor) studiedfermentations of lactic acid, butyric acid,acetic acid and urea. Hypothesized thatdifferent fermentations carried out bydifferent fungi.1856Pasteur demonstrated that living yeast cellsferment sugar into ethanol and carbondioxide.Pasteur noted cylindrical organisms producebutyric acid only in absence of oxygen.1859Darwin publishes The Origin of Species.1877 Pasteur noted relationship betweenmicroorganisms and infectious disease.
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History of Bioprocessing - CMBE

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