This method was introduced to beer and wine production, as well as other lines of the food industry. He offered to warm the wort up to 60 grades to have the microorganisms destroyed. The biologist studied the liquid components and revealed there was something else apart from the yeast in the product. The scientific breakthrough came with the practical task: wine producers asked Pasteur to find the reasons for wine spoiling in 1864. In 1862, the French Academy of Sciences awarded Louis with a prize for the discovery. Thus, the French scientist rejected the popular theory and demonstrated that germs were incapable of autogenesis and had to be brought from the outside. If the neck were broken off or washed with some liquid, microorganisms would appear soon. No matter for how long the flask with the mass was left in the air, life did not originate: bacteria spores were left in the long, bent neck. Louis took a nutrient mass, heated it until the temperature destructed all microorganisms, and put it into a swan-neck flask. In 1860-1862, Pasteur focused on the theory of autogenic in microorganisms many researchers believed it was trustworthy. As Pasteur revealed, the yeast activity in fermenting liquor was present. He used a microscope to study wort and found out that the nature of fermentation was not chemical, as Justus von Liebig claimed. Simultaneously, the microbiologist continued his research on the dihydroxysuccinic acid. Pasteur’s strict system of exams enhanced students’ knowledge and the school prestige. He held many successful reforms and proved to be a great administrator. Two years later, Pasteur left for Paris and joined his alma mater, the École Normale Supérieure, as a director of scientific studies. In 1854, the scientist took the position of the dean at the University of Lille but did not stay there for a long time. The biologist began to study the process of fermentation that brought him much fame later. Pasteur worked at the Dijon Lycée for a while and went to the University of Strasbourg in 1848. As the scientist was studying organic chemistry, he realized his life mission pertained to biology and chemistry. At 26, he became a professor of physics thanks to the discovery of the dihydroxysuccinic acid structure. BiologyĪlthough Louis was a person of many talents, he preferred science. At the age of 15, Louis created the portraits of his mother, sisters, and friends in 1840, he became the Bachelor of Arts. Young Louis PasteurĪt the same time, Pasteur paid much attention to painting, and his results were pretty good: the young artist was known as a great portraitist of the 19th century. In 1843, the young talent passed the entrance exams without many pains and earned his degree four years later. Pasteur believed that studies required much persistence and wrote to his sisters that success depended on hard work and the desire to learn.Īs long as Louis finished the college, he moved to Paris to enroll et the École Normale Supérieure. Teachers were impressed to see the young man’s diligence. Louis graduated from school and entered a college with his father’s assistance. Although the man was illiterate, he wanted to provide his son with a good education. The boy’s father, Jean-Joseph Pasteur, participated in Napoleon’s wars and opened a tannery later. The future scientist was born in Dole, France, on September 18, 1822. Today, the microbiologist’s discoveries continue to save millions of lives. His contribution to science is difficult to overestimate: Pasteur proved the microbiological nature of fermentation and diseases and created the way to fight pathogenic microorganisms with pasteurization and vaccination. The French government called the biologist and chemist Louis Pasteur a benefactor of humanity.