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The use of fermentation to make bread rise and to produce alcolholic beverages is as old as the development of agriculture itself, which most scholars date to about 8000 B.C.
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The Chinese used fermented soy bean curd to treat skin infections 3,000. They also strated using fermanted tea to treat a variety of ilness as early as 220 B.C.
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Thoedor Shwann helps create the cell theory. Around 1840, Schwann concluded that fermentation is the result of all living things.
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A French chemist, who determined that fermentation is caused by yeast.
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In 1907, a German chemist named Eduard Buchner recieved the Nobel prize for shownig that enzymes, in the yeast cells, not the yeast itself, cause fermentation.
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By the 1940s, technology was developed to use fermentation to produce anibiotics!
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About two decades later, two other scientists, Arthur and Hans, determined exactly how enzymes cause fermentation. They won the Noble prize for their work in 1929.
