Introduction: Louis Pasteur (1822-1895 AD), French microbiologist and chemist. He studied the types, habits, nutrition, reproduction, effects, etc. of microorganisms, laid the foundation for industrial microbiology and medical microbiology, and pioneered microbial physiology. By following this path, we have achieved results in defeating rabies, chicken cholera, anthrax, and silkworm diseases. British doctor Lister solved the problem of wound infection accordingly. Since then, medicine as a whole has entered the era of bacteriology and achieved unprecedented development. As a result, people's life span has been extended by thirty years in a century.
Quotation: Determination is a very important thing. Work follows ambition, and success follows work. This is a certain rule. Determination, work, and success are the three major elements of human activity. Determination is the door to your career, and work is the journey to get there. At the end of this journey, success is waiting to celebrate the results of your efforts.
France’s winemaking industry has a high reputation in the world and is the hometown of wine. Albois, the hometown of the famous French microbiologist and chemist Pasteur, is even more famous as a wine producing area. The wine industry is The main industry of this place. But factories will encounter problems when making wine, that is, the wine in the barrel often goes rancid. The entire barrel of fragrant wine turns into a sour liquid that makes people grin, and becomes completely tasteless. There is no way. They had to throw away barrels one by one. The wine merchants complained endlessly and suffered heavy losses. Some even went bankrupt because of this.
Pasteur was already a famous microbiologist at the time. Seeing this situation, he was anxious for the industrial development of his hometown. It happened that a factory owner with whom he had a close relationship in his hometown asked him to help "cure" wine from becoming sour. Wanting to do something for society, he accepted the request and was determined to overcome this problem. Buster knew nothing about the winemaking industry. He returned to his hometown, set up camp and conducted experiments to investigate the causes of wine corruption. Pasteur set up his laboratory in an old coffee shop. The experimental equipment used by Pasteur and his assistants were all made by craftsmen in the town. Some of them were rough and ugly. The villagers looked at the experimental equipment and were dissatisfied with Pasteur and the others. Some of them were not very confident in their research, and some even looked disappointed. Pasteur told his assistants: "Don't care too much about other people's opinions. The teacher often said, 'The spirit of a scientist is to work harder when material difficulties arise.' We strive to use the simplest experimental equipment to complete perfect research." So they supported it. Resist doubts and pressures from all aspects and constantly experiment and analyze. After painstaking and meticulous research, he finally discovered under a microscope that in unspoiled wine, the yeast cells were all round, while in spoiled wine, there were both round and elongated cells. The cells that are like small thin sticks have a higher degree of deterioration. The more elongated cells there are, the more active they are. Pasteur analyzed that it should be the large number of these slender "bad guys" that make the wine "sick" and turn sour. Moreover, Pasteur found that the more they multiply and the more active they are, the more the wine becomes sour. The more sour.
How can we prevent the growth of elongated cells and preserve the quality of wine? This is the key question. Pasteur did not stop and studied further. He thought that in daily life, people always used heating and boiling to prevent some foods from going bad. Pasteur also tried to use this method to prevent wine from deteriorating, but he also found that when the wine is boiled, the elongated cells that make the wine sour, namely Lactobacilli, do not reproduce, but they also kill the yeast that makes the wine aromatic. Also cooked to death.
After countless repeated experiments and explorations, Pasteur finally found an optimal temperature that was simple and effective: Pasteur told the winery owner that all the utensils used in making wine must be washed clean. Put the wine in an environment of 50 or 60 degrees Celsius for more than half an hour. After some time, the lactobacilli that can cause the wine to deteriorate will die, but the aroma of the wine will not be affected.
The wine manufacturers were doubtful about this, but they had no other way, so they had to give it a try and give it a try. Sure enough, the wine did not deteriorate easily, and the aroma did not change at all. Pasteur's method quickly spread in France and even the world, and was called "pasteurization". Pasteur was also praised as the hero who saved the French wine industry.