Mémoire sur la Fermentation appelée lactique. WITH: Mémoire sur la Fermentation alcoolique

Pasteur, Louis

Published by Victor Masson, Paris, 1858
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Bibliographic Details

Title: Mémoire sur la Fermentation appelée lactique...

Publisher: Victor Masson, Paris

Publication Date: 1858

Binding: Soft cover

Book Condition: Fine

Edition: 1st Edition


First printings in original wrappers of the full versions of Pasteur's landmark papers, "often considered the beginning of bacteriology as a modern science" (Garrison-Morton, citing the abridged version). "Fermentation, when Pasteur began to study it, was widely considered a purely chemical process. But Pasteur now stepped forward to claim that 'lactic yeast,' comprised of living organisms, was responsible for the transformation of sugar into lactic acid--of which sour milk and yogurt are common products. He published an audacious paper, 'Memoire sue la fermentation appelee lastique' ('Note on So-called Lactic Fermentation'), in 1857. Pasteur went on, in 1860, to treat of alcoholic fermentation, showing that all the various types and processes involved the presence of 'organic beings.' Control of the fermentation process, an enormous advance for industry, was the practical result of this work" (Simmons, Doctors and Discoveries). NOTE: A four-page abridged version of each paper appeared in 1857 in Comptes Rendus. Garrison-Morton 2472 and Dibner 198 (abridged edition). Norman 1653 (this edition). IN: Annales de chimie et de physique, 3rd series, 52 (1858), pp 404-18; and Annales de chimie et de physique, 3rd series, 58 (1860), pp. 323-426. Paris: Victor Masson, 1858; 1860. Octavo, original wrappers rebacked; custom silk box. Beautiful, fine copies in original wrappers. Bookseller Inventory # 1019

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