Golden Age of Microbiology

Golden Age of Microbiology - Golden Age of Microbiology...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Golden Age of Microbiology Starting with Pasteur and continuing for about 50 years, there was an explosion of discoveries in microbiology (1857-1914) Fermentation and Pasteurization commercialization of anti-microbe technique French merchants asked Pasteur why wine and beer soured If they could prevent the beverages from souring, they could ship longer distances and make more money Pasteur discovered that there were two different processes occurring in these alcoholic drinks Yeasts converted the sugars from the plants used in the drinks into ethanol (Good thing) This process was called fermentation and is used very commonly to make wine and beer and well as several other food products including bread dough (ethanol evaporates during baking) Other microbes (mainly bacteria) cause the souring and spoilage. These bacteria change the alcohol into vinegar (acetic acid) in the presence of air solution to prevent spoilage: heat the beverage just enough to kill the bacteria that cause spoilage
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 01/23/2012 for the course MCB MCB2010 taught by Professor Smith during the Fall '09 term at Broward College.

Page1 / 2

Golden Age of Microbiology - Golden Age of Microbiology...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online