Question

Yeast was used in fermentation first of all by-
a. Hansen
b. Pasteur
c. Spike
d. Jackson

Answer 1

He was the first to display experimentally that fermented beverages produce from the exploit of living yeast transforming glucose into ethanol. Furthermore, he demonstrated that only microorganisms are able to convert sugars into alcohol from grape juice and that the method occurs in the lack of oxygen. He concluded that fermentation is a critical process, and he defined it as respiration with no air.

Complete answer:
Humankind has taken advantage of fermentation products, but from the yeast's perception, alcohol and carbon dioxide are just throwing away products. As yeast continues to develop and metabolize sugar, the amassing of alcohol becomes poisonous and finally kills the cells. Most yeast strains can bear an alcohol concentration of 10–15% before being killed.

Hansen is an American adjunct professor conducting the Program on Climate Science, Awareness and Solutions of the Earth Institute. Jackson is an American environmentalist, paleobiologist, and preservationist.

Pasteur performed cautious experiments and stated that the final products of alcoholic fermentation are more plentiful and composite than those originally reported. Besides alcohol and carbon dioxide, there were also important amounts of glycerin, succinic acid, and amylic alcohol (a few of these molecules were ocular isomers that are a trait of many important molecules required for life). These observations recommended that fermentation was an organic process.

Hence, the correct answer is option (B).

Note: To verify his hypothesis, Pasteur reproduced fermentation in experimental conditions, and his results stated that fermentation and yeast development occur altogether. He comprehended that fermentation is an outcome of the yeast multiplication, and the yeast has to remain alive for alcohol to be produced. Pasteur published his influential results in a beginning paper in 1857 and in a concluding version in 1860, which was titled "Memoire Sur la fermentation alcoolique".