Microbes in Fermentation:
Louis Pasteur establishes fermentation of fruits and grains resultant in alcohol production was due to microbes. He examined numerous batches of ferment and found various sorts of microbes with predominance of one kind in good ferments and another type in poor ones. Pasteur recommended proper selection of the microbe that is the yeast to get an consistently good product and to heat the fruit juice to demolish the undesirable microbes without affecting the flavor of fruit juice. He explained that holding the fruit juice at a temperature of 62.80C (i.e., 1450F) for an hour removed the undesirable microbes.
This procedure is named after him as Pasteurization that is now utilized in wineries and milk industry. Pasteurization is heating a beverage or liquid food to a controlled temperature to eliminate harmful and undesirable microorganisms and to improve the quality. He resolved the trouble of contamination of wild yeasts an undesirable micro flora in the wine industry.
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