Translations:Clostridium butyricum/3/en

Industrial relevance

The study of fermentation in the 19th century was of interest not only to basic science but also as applied science funded by companies in certain industries, principally winemaking and brewing, as a means to reduce risk of bad batches through greater understanding and control of the process. Thus, early microbiologists such as Louis Pasteur were funded in their research into microbial metabolism and biochemistry. Such research led to the first understanding of anaerobic metabolism, and butyric acid fermentation was humans' initial window into that world. In 1880, Adam Prażmowski from the University of Leipzig first assigned the binomial name Clostridium butyricum.