Wonder

Philosophy

Bacteria

Biology

Fermentation in food processing

Food science

Genetics

Lactic acid

Epistemology

Chemistry

Wine

Fermentation

Archives of applied science research

When I was a kid, I was fond of those delicious, crunchy, garlicky, sour pickles. Not only pickles but also bread, cheese, yogurt, sour cream, salami, chocolates, vinegar, wine, and beer are prominent in today's world. I used to wonder how this all started? A person named “Louis Pasteur” played a significant role in this field which is known as microbial fermentation. He is the person who demonstrated that growth of microorganisms is responsible for fermentation. I have focused on his work in microbial fermentation.

Pasteur's role in microbial fermentation