Fermentation a Microbial Process Pasteurization Heating Destroys Microbes, Organic Acids, Chemical Process

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Home >> Microbiology >>Fermentation a Microbial Process Pasteurization Heating Destroys Microbes

Fermentation (A Biological Process); Pasteurization (Heating Destroys Microbes)

Fermentation is a process that breaks down carbohydrates into alcohols and organic acids. Earlier it was believed that the fermentation is purely a chemical process. But, it was Louis Pasteur, a chemist by training, who convinced in 1857 the scientific world of his time that all fermentative processes are the results of microbial activity. This he did by showing that fermentation is invariably accompanied by the development of microorganisms.

Pasteur studied various types of fermentations and demonstrated that each particular type of fermentation occurs by the act of specific type of microorganism. During his work on butyric fermentation, Pasteur discovered another fundamental biological phenomenon: the existence of forms of life that can live only in the absence of free oxygen (anaerobic life) and he introduced the terms 'aerobic' and 'anaerobic' to designate, respectively, life in the presence of and in the absence of oxygen.

It was found that during fermentation processes for desired products certain undesired microbes grew in "ferments" and resulted in undesired products. For convenience, rod-shaped bacteria grew in certain wine-vats and produced lactic acid that caused souring of wine. To solve this problem, Pasteur (1860) suggested that heating could he used to kill undesirable type of microbes growing in "ferments". Pasteur's this suggestion later came to be recognised as pasteurization, i.e., heating at moderate temperature to kill high percentage of microbial population. Today pasteurization is widely used in the fermentation industries especially the dairy industry.

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