Bacteria: Especially as they are related to the economy of nature, to industrial processes, and to the public healthNewman, George, Sir
Science
Bacteria: Especially as they are related to the economy of nature, to industrial processes, and to the public health
Newman, George, Sir
Bacteria; Bacteriology
It was Pasteur who in 1857 first propounded the true cause and process
of fermentation. The breaking down of sugar into alcohol and carbonic
acid gas had been known, of course, for a long period. Since the time
of Spallanzani (1776) the putrefactive changes in liquids and organic
matter had been prevented by boiling and subsequently sealing the flask
or vessel containing the fluid. Moreover, this successful preventive
practice had been in some measure correctly interpreted as due to the
exclusion of the atmosphere, but wrongly credited to the exclusion of
the oxygen of the air. It was not until the beginning of the present
century that authorities modified their view and declared in favour
of yeast cells as the agents in the production of fermentation. That
this process was due to oxygen _per se_ was disproved by Schwann, who
showed that so long as the oxygen admitted to the flask of fermentative
fluid was sterilised no fermentation occurred. It was thus obvious that
it was not the atmosphere or the oxygen of the atmosphere, but some
fermenting agent borne into the flask by the admission of unsterilised
air. It was but a step to further establish this hypothesis by adding
unsterilised air plus some antiseptic substance which would destroy the
fermenting agent. Arsenic was found by Schwann to have this germicidal
faculty. Hence Schwann supported Latour's theory that fermentation was
due to something borne in by the air, and that this something was
yeast. Passing over a number of counter-experiments of Helmholtz and
others, we come to the work of Liebig. He viewed the transformation
of sugar into alcohol and carbonic acid gas simply and solely as a
non-vital chemical process, depending upon the dead yeast communicating
its own decomposition to surrounding elements in contact with it.
Liebig insisted that all albuminoid bodies were unstable, and if left
to themselves would fall to pieces--_i. e._, ferment--without the aid
of living organisms, or any initiative force greater than dead yeast
cells. It was at this juncture that Pasteur intervened to dispel the
obscurities and contradictory theories which had been propounded.
Public-domain text, read in full here on John Shaqi.
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