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Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement this "dead" liquid would ferment a sugar solution, forming carbon dioxide and alcohol much like living yeasts.

Buechner's results are considered to mark the birth of biochemistry. The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood fermentation is caused by enzymes produced by microorganisms. In 1907, Buechner won the Nobel Prize in chemistry for his work.

Advances in microbiology and fermentation technology have continued steadily up until the present. For example, in the 1930s, it was discovered microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium. Strain selection and hybridization developed as well, affecting most modern food fermentations.[citation needed]

Post 1930s

The 1950s and 1960s saw the development of new fermentation technologies, such as the use of immobilized cells and enzymes, which allowed for more precise control over fermentation processes and increased the production of high-value products like antibiotics and enzymes.In the 1970s and 1980s, fermentation became increasingly important in the production of bulk chemicals like ethanol, lactic acid, and citric acid. This led to the development of new fermentation techniques and the use of genetically engineered microorganisms to improve yields and reduce production costs. In the 1990s and 2000s, there was a growing interest in the use of fermentation for the production of functional foods and nutraceuticals, which have potential health benefits beyond basic nutrition. This led to the development of new fermentation processes and the use of probiotics and other functional ingredients.

Overall, the period from 1930 onward saw significant advancements in the use of fermentation for industrial purposes, leading to the production of a wide range of fermented products that are now consumed around the world.


 * Warghane, A. K., & Das, A. K. (2017). Recent advances in industrial fermentation technology. Journal of Industrial Microbiology and Biotechnology, 44(8), 1207-1221. doi: 10.1007/s10295-017-1966-2
 * Hatti-Kaul, R., & Mattiasson, B. (2019). History of industrial biotechnology. In Industrial Biotechnology (pp. 1-21). Elsevier. doi: 10.1016/B978-0-444-64059-3.00001-1
 * Curiel, J. A., Morales, P., & González, R. (2015). Strategies for the production of high-value compounds using microbial fermentation: A review. Journal of Industrial Microbiology and Biotechnology, 42(9), 1167-1183. doi: 10.1007/s10295-015-1656-3
 * Corbo, M. R., Lanciotti, R., Albenzio, M., Sinigaglia, M., & Conte, A. (2014). Recent advances on microbiota and food preservation. Food Microbiology, 38, 113-121. doi: 10.1016/j.fm.2013.08.003

A History of Bioethanol Fermentation


 * 1826: Samuel Morey, an American inventor, was the first to produce ethanol by fermenting corn. However, ethanol was not widely used as a fuel until many years later. (1)
 * 1850s: Ethanol was first used as a fuel in the United States during the California Gold Rush. Miners used ethanol as a fuel for lamps and stoves because it was cheaper than whale oil. (2)
 * 1895: German engineer Rudolf Diesel demonstrated his engine, which was designed to run on vegetable oils, including ethanol. However, the widespread use of diesel engines fueled by petroleum made ethanol less popular as a fuel. (3)
 * 1970s: The oil crisis of the 1970s led to renewed interest in ethanol as a fuel. Brazil became a leader in ethanol production and use, due in part to government policies that encouraged the use of biofuels. (4)
 * 1980s-1990s: The United States began to produce ethanol on a large scale as a fuel additive to gasoline. This was due to the passage of the Clean Air Act in 1990, which required the use of oxygenates, such as ethanol, to reduce emissions. (5)
 * 2000s-present: There has been continued interest in ethanol as a renewable and sustainable fuel. Researchers are exploring new sources of biomass for ethanol production, such as switchgrass and algae, and developing new technologies to improve the efficiency of the fermentation process. (6)

Sources:


 * 1) Office of Energy Efficiency and Renewable Energy. (2022). Ethanol fuel history. https://www.energy.gov/eere/bioenergy/ethanol-fuel-history
 * 2) United States Department of Energy. (2019). A brief history of ethanol. https://www.energy.gov/eere/articles/brief-history-ethanol
 * 3) Biotechnology Innovation Organization. (2018). A brief history of ethanol. https://www.bio.org/articles/brief-history-ethanol
 * 4) National Renewable Energy Laboratory. (2022). The history of biofuels in Brazil. https://www.nrel.gov/docs/fy22osti/81029.pdf
 * 5) National Renewable Energy Laboratory. (2019). The history of ethanol use in gasoline. https://www.nrel.gov/docs/fy19osti/72592.pdf
 * 6) Singh, J., Gu, S., & Lee, J. Y. (2016). Ethanol production from lignocellulosic biomass: An overview. In Lignocellulose-based bioproducts (pp. 123-150). Springer.