Pasteur Louis

The French scientist Louis Pasteur (1822-1895) made outstanding achievements in physics, chemistry, microbiology, agronomy and medicine. He was born in the town of Dôle in the département of Jura. He was born in the very area where the famous Vin Jaune is produced in the Château-Chalon appellation. As early as 1857, he succeeded in demonstrating the involvement of microorganisms in alcoholic fermentation. Until then, this was unknown.

Pasteur effect (Crabtree effect)

In 1861, he recognised that yeasts consume much less sugar in the presence of oxygen or in an aerobic environment than in an anaerobic environment. In this context, the term "Pasteur effect" or "Crabtree effect" is also used. His numerous investigations into putrefaction and fermentation led him to the discovery of microorganisms and, in 1865, to a process to prevent decomposition, pasteurisation, which was named after him.

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Pasteur effect (Crabtree effect)

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Pasteur effect (Crabtree effect)

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