Textbook Question
Show where microbes ended up in Pasteur’s experiment.
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2. Disproving Spontaneous Generation
Pasteur's Experiments on Spontaneous Generation
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Join thousands of students who trust us to help them ace their exams!Watch the first videoMultiple Choice
Pasteurization was first developed to kill which type of microorganism in wine?
A
Spoilage microorganisms
B
Yeasts
C
Bacteria
D
Viruses
Verified step by step guidance1
Understand the purpose of pasteurization: it is a heat treatment process designed to reduce the number of harmful or spoilage microorganisms in food and beverages, thereby extending shelf life and ensuring safety.
Identify the type of beverage in question: wine, which is a fermented product primarily affected by certain microorganisms that can spoil its quality.
Recall that spoilage microorganisms in wine are mainly responsible for undesirable changes such as off-flavors, cloudiness, and spoilage, and these are often yeasts and bacteria.
Recognize that pasteurization was originally developed by Louis Pasteur to target and kill spoilage microorganisms that cause wine to spoil, rather than viruses, which are not typically a concern in wine spoilage.
Conclude that the primary target of pasteurization in wine was spoilage microorganisms, which include specific yeasts and bacteria that negatively affect the wine's quality.
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