History
The presence of yeast in beer was first suggested in 1680, although the genus was not named Saccharomyces until 1837. It was not until 1876 that Louis Pasteur demonstrated the involvement of living organisms in fermentation and in 1883, Emil C. Hansen isolated brewing yeast and propagated leading to the importance of yeast in brewing. The use of microscopes for the study of yeast morphology and purity was crucial to understanding their functionality.
Read more about this topic: Saccharomyces
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