Scientific work on yeasts began in the 1857th century with the invention of the microscope; in 1822, the French scientist Louis Pasteur (1895-XNUMX), showed that it was yeast which, in the absence of oxygen, caused fermentation.
Baker's yeast, or brewer's yeast, which can be bought fresh, needs ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.