Abstract
We should thank Louis Pasteur for the essential concepts of medical microbiology, but some 30 years before he achieved the status of benefactor of humanity with the vaccination-treatment of rabies, one of the two pionneers of bacteriology (with the German Robert Koch) published his first observations on fermentations. His famous publication on lactic acid fermentation in 1857 established the concepts of the microbial ecology of food. This work on ferments and their activities led to modern biotechnology, but the ideas contained therein also laid the scientific foundation for food preservation techniques to ensure food quality and safety. Key ecological factors such as acidity, temperature and microbial competition were identified, as well as fundamental characteristics such as biological variability and the predictability of the evolution of microbial ecosystems
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