 In 1877, working to improve the French brewing industry, Pasteur published his famous paper on fermentation, ""Etudes sur la Bière"", which was translated into English in 1879 as "Studies on fermentation".He defined fermentation (incorrectly) as "Life without air", but correctly showed that specific types of microorganisms cause specific types of fermentations and specific end-products.Although showing fermentation to be the result of the action of living microorganisms was a breakthrough, it did not explain the basic nature of the fermentation process, or prove that it is caused by the microorganisms that appear to be always present.