Memoire sur la fermentation appelee lactique

Pasteur, Louis

Published by Masson, Paris, 1858
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Biological Basis of Fermentation Pasteur, Louis (1822-95). Memoire sur la fermentation appelee lactique. In: Annales de chimie et de physique, 3rd series, 52 (1858): 404-18. Whole volume, 8vo. 512pp. Plate. Paris: Victor Masson, 1858. 211 x 132 mm. Quarter sheep, marbled boards, a bit rubbed. Minor foxing, but very good. First Edition. Garrison-Morton 2472. Horblit, One Hundred Books Famous in Science 82 (abridged version). Pasteur's first paper on fermentation contains most of the central theoretical and methodological features of his biological theory of fermentation, in particular the concept of fermentation as a product of the growth of yeast, the idea that air is source of microscopic yeasts and other microorganisms, and the notion of specificity, in which each fermentation could be traced to a specific microorganism. Pasteur was able to isolate, observe and propagate the yeast responsible for lactic fermentation, and to demonstrate that its activity was dependent on its environment. Pasteur's concept of fermentation as a biological process challenged the chemical theory of fermentation put forth by Liebig, which Pasteur was able to disprove with his experiments on alcoholic and acetic fermentation. Pasteur's paper underwent roughly simultaneous publication in the Annales de chimie et de physique and the Memoires de la Societe des Sciences, de l'Agriculture et des Arts de Lille, 2nd series, 5 (1858). A much-abridged version appeared in the Comptes rendus de l'Academie des Sciences (Paris), 45 (1857). Brock, pp. 27-30. Dibner, Heralds of Science 198 (abridged version). Norman 1653 (offprint). Bookseller Inventory # 37544

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Title: Memoire sur la fermentation appelee lactique

Publisher: Masson, Paris

Publication Date: 1858

Binding: Hardcover

Edition: 1st Edition

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