From DNA to Beer

Louis Pasteur

Louis Pasteur’s (1822–1895) groundbreaking work with yeast determined that microbes are the agents of fermentation, and that they originate from like organisms, rather than spontaneously coming into existence or from dust, air, or other organisms. His discoveries supported the germ theory of disease and led to industries based on fermentation, like the beer and wine industries, adopting more scientific methods of production.