Pasteur resumed his studies on fermentation in 1876, and in this book took into account the developments in this field since his previous publications on the subject. He described a new and perfected method of preparing pure yeast and acknowledged that a limited quantity of oxygen was important for brewing. Digital facsimile from the Internet Archive at this link. English translation as Studies on fermentation. The diseases of beer, their causes and the means of preventing them.... A translation, made with the author's sanction (London, 1879). Digital facsimile of the English translation from the Biodiversity Heritage Library at this link.