Pasteur was quick to generalize his findings and thus to advance a biological interpretation of the processes of fermentation. In a series of dramatic but exquisitely planned experiments, he demonstrated that physical screening or thermal methods destroyed all microorganisms and that when no contamination by living contagion took place, the processes of fermentation or putrefaction did not take place either. Pasteurization was thus a technique that could not only preserve wine, beer, and milk but could also prevent or drastically reduce infection in the surgeon s operating room. Another by-product of Pasteur s work on fermentation was his elucidation of the fact that certain families of microbes require oxygen whereas others do not. This insight divided the scientific community, and it was only in 1897, two years after his death, that the dispute was resolved.

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