Fermentation is the consequence of life without air. The discovery of anaerobic life paved the way for the study of germs that cause septicemia and gangrene, among other infections. Thanks to Pasteur, it became possible to devise techniques to kill microbes and to control contamination.
Technique of Pasteurization
Emperor Napoleon III asked Pasteur to investigate the diseases afflicting wine which were causing considerable economic losses to the wine industry. Pasteur went to a vineyard in Arbois in 1864 to study this problem. He demonstrated that wine diseases are caused by microorganisms that can be killed by heating the wine to 55deg.C for several minutes. Applied to beer and milk, this process, called pasteurization, soon came into use throughout the world.
Research on Infectious Diseases Afflicting Man and Animal
In 1865, Pasteur began to study the silkworm diseases that were crippling the silk industry in France. He discovered the infectious agents and revealed the manner in which these agents are transmitted--by contagion and hereditary principle -- and how to prevent them. Elaborating on his study of fermentation, he could now confirm that each disease is caused by a specific microbe and that these microbes are foreign elements. With this knowledge, Pasteur was able to establish the basic rules of sterilization or asepsis. Preventing contagion and infection, his method of sterilization revolutionized surgery and obstetrics.
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