AWhat changed
Connected fermentation and spoilage to specific microbial activity, investigating how oxygen availability changes the relationship between growth and fermentation.
Scientific scope
Connected fermentation and spoilage to specific microbial activity, investigating how oxygen availability changes the relationship between growth and fermentation. Scope limitation: The date identifies the French book synthesized in 1876; WRS read selected sections of English translations, not every experiment or the original 1857 memoir. Claims tying fermentation necessarily to intact living cells require the later cell-free work to be read alongside them. Translators and experimental collaborators are distinct from the book’s author.
Evidence
Assessment uses the catalogue-linked source evidence for the stated contribution. The date identifies the French book synthesized in 1876; WRS read selected sections of English translations, not every experiment or the original 1857 memoir. Claims tying fermentation necessarily to intact living cells require the later cell-free work to be read alongside them. Translators and experimental collaborators are distinct from the book’s author.
Contributors
- Louis Pasteur · SCIENCE: Named source contributor; exact labor shares are not measured.
- Pasteur, Études sur la bière (1876); Studies on Fermentation, translated by Frank Faulkner and D. Constable Robb, Macmillan (1879)
- Pasteur, Physiological Theory of Fermentation; English translated selections retained by the Internet History Sourcebooks Project
Provisional WRS assessment, edition 2026-10-16.1. Independent expert calibration is pending. This grade does not certify correctness or assign ownership.
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