The physiological theory of fermentation, by Louis Pasteur

Table of Contents


Author’s Preface

The Physiological Theory of Fermentation

  1. On the Relations Existing Between Oxygen and Yeast
  2. Fermentation in Saccharine Fruits Immersed in Carbonic Acid Gas
  3. Reply to Certain Critical Observations of the German Naturalists, Oscar Brefeld and Moritz Traube.
  4. Fermentation of Dextro-Tartrate of Lime.
  5. Another Example of Life Without Air — Fermentation of Lactate of Lime
  6. Reply to the Critical Observations of Liebig, Published in 1870.

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