April 8, 2016 by fhsteinbart
After reading Pasteur’s seminal work on yeast and their role in fermentation, I tried to imagine what it would have been like living in the world before microbiology was even a word. As hard as it may be today, the prevailing theory of those days was in spontaneous generation in regards to yeast, and their role in fermentation. Today we not only take fermentation for granted, but we also assume that the yeast we buy are the right and proper yeast for doing the job of which we call upon our gemmanating partners. Of course none of Pasteur’s work went unnoticed, and there were many who sought to capitalize on his findings, and claim their research to be earlier than his. I’m just glad that there were many people from around the world that contributed to our present understanding of this lowly creature that gives us our favorite libation to enjoy!