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Fermentation

Scientists before Pasteur had studied fermentation. In the 1830s, Charles Cagniard-Latour, Friedrich Traugott Kützing and Theodor Schwann used microscopes to study yeasts and concluded that yeasts were living organisms. In 1839, Justus von Liebig, Friedrich Wöhler and Jöns Jacob Berzelius stated that yeast was not an organism and was produced when air acted on plant juice.

In 1855, Antoine Béchamp, Professor of Chemistry at the University of Montpellier, conducted experiments with sucrose solutions and concluded that water was the factor for fermentation. He changed his conclusion in 1858, stating that fermentation was directly related to the growth of moulds, which required air for growth. He regarded himself as the first to show the role of microorganisms in fermentation.

Pasteur started his experiments in 1857 and published his findings in 1858 (April issue of Comptes Rendus Chimie, Béchamp's paper appeared in January issue). Béchamp noted that Pasteur did not bring any novel idea or experiments. On the other hand, Béchamp was probably aware of Pasteur's 1857 preliminary works. With both scientists claiming priority on the discovery, a dispute, extending to several areas, lasted throughout their lives.

However, Béchamp was on the losing side, as the BMJ obituary remarked: His name was "associated with bygone controversies as to priority which it would be unprofitable to recall". Béchamp proposed the incorrect theory of microzymes. According to K. L. Manchester, anti-vivisectionists and proponents of alternative medicine promoted Béchamp and microzymes, unjustifiably claiming that Pasteur plagiarized Béchamp.

Pasteur thought that succinic acid inverted sucrose. In 1860, Marcellin Berthelot isolated invertase and showed that succinic acid did not invert sucrose. Pasteur believed that fermentation was only due to living cells. He and Berthelot engaged in a long argument subject of vitalism, in which Berthelot was vehemently opposed to any idea of vitalism. Hans Buchner discovered that zymase (not an enzyme, but a mixture of enzymes) catalyzed fermentation, showing that fermentation was catalyzed by enzymes within cells. Eduard Buchner also discovered that fermentation could take place outside living cells.