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Études sur la bière, ses maladies, causes qui les provoquent, procédé pour la rendre inaltérable, avec une théorie nouvelle de la fermentation. 

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First edition.  In his Études sur la bière, Pasteur ‘described a new and perfected method of preparing pure yeast [and] emphasized that yeast occasionally required small quantities of oxygen in order to retain its “youth” and its capacity to germinate in oxygen-free environments.  Having now achieved a new appreciation for the importance of oxygen in brewing, and especially the advantages of aerated wort, he insisted only that air should be carefully limited and freed of foreign germs rather than entirely eliminated’ (DSB). 

‘This is not, strictly speaking, a practical work on brewing, but it contains a large number of detailed researches on many points which have become fundamental in the science of bacteriology, such as the absence of germs in the normal fluids of the body, and of fruits, the question of the transformation of one bacterial and fungal species into another, the purification of commercial yeasts, and it is only at the end that there are practical methods for the manufacture of beer.  The book is also remarkable for containing Pasteur’s mature view on the subject of the nature of fermentative processes in general.  In his opinion fermentation was essentially the result of life without oxygen’ (Bulloch, The History of Bacteriology, p. 62). 

Provenance: James A. Panton, with his ownership inscription on front flyleaf; his son the distinguished clinical pathologist Sir Phillip Noel Panton (1877–1950), with a loosely inserted autograph letter in his hand dated 11 September 1929 presenting the book to one ‘Bulloch’, doubtless the eminent bacteriologist and pathologist William Bulloch (1868–1941), author of The History of Bacteriology (1938), quoted above. 

Duveen p. 461; Norman 1658. 

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