4 HISTORY OF MICROBIOLOGY 



In 1841 Fuchs investigated some blue and yellow milk. He exam- 

 ined it with the microscope and. discovered the presence of organisms. 

 He succeeded in cultivating the "blue milk" microbe in maUow slime, 

 and re-developed the blue color in milk by introducing some of his 

 culture. The organisms obtained were sent to Ehrenberg, who named 

 them Bacterium syncyaneum, now known as B. cyanogenus, Ps. syn- 

 cyanea and B. synxanthus, a name which is still retained in the 

 literature. 



Since i860 the master mind of Louis Pasteur has dominated the 

 realm of microbiology. His epoch-making discoveries were largely due 

 to his intuitive vision, his skill in device and in the adaptation of means 

 to ends, his prodigious industry, and the enthusiasm and love with which 

 he inspired his associates. Trained as a chemist, his first appointment 

 was to a professorship of chemistry, and his earliest research dealt with 

 problems in molecular chemistry and physics. On his being elected 

 Dean of the Faculty of Sciences at Lille, he commenced to study fer- 

 mentation. His work in this field was soon followed by important 

 results: the discovery of the organisms which produce lactic and butyric 

 fermentation, and of anaerobic life, or life which flourishes without 

 free oxygen. He devised an improved method of making vinegar, and 

 demonstrated the presence of the acetic organism which he named 

 Mycoderma aceti. Later he studied the diseases of wine, and dis- 

 covered that bitterness or greasmess was due to a special ferment, and 

 suggested the heating of wines in closed bottles to a temperature of 

 60°, in order to kiU the injurious microorganisms. This process, since 

 called pasteurization, is now largely used, and makes it possible for 

 manufacturers and merchants to keep and export wine without losing 

 its flavor or bouquet. It is interesting in this connection to note that 

 a French confectioner named Appert published, in 1811, his method of 

 preserving fruits, vegetables, and liquors by heating and sealing, and 

 hence may be looked upon as the founder of the packing and canning 

 industry. 



In 1864-65 the silk districts of that region of France, known as the 

 Midi, suffered such serious losses that the yield of cocoons fell from 

 twenty-six million kilograms to four million, which entailed a loss of 

 twenty million dollars and caused widespread distress and poverty. 

 An epidemic had broken out among the silk-worms — the dread 

 disease known as Pebrine. Pasteur was induced to make an in- 



