A budding yeast cell is shown with the aerobic and anaerobic metabolic pathways following glycolysis. ... It can be converted into ethanol (alcohol) and carbon dioxide through the alcoholic fermentation pathway, or it can be converted into lactate through the lactic acid fermentationpathway

**Louis Pasteur and His Discoveries**

Louis Pasteur was a French scientist who made significant contributions to the field of microbiology and is often referred to as the father of modern microbiology. He made several important discoveries throughout his career that had a profound impact on the understanding and development of various scientific fields.

**1. Fermentation and Dead Cork Cells**

One of Pasteur's early discoveries was related to fermentation and the role of microorganisms in this process. He conducted experiments to investigate the process of fermentation in the production of alcohol, wine, and beer. Pasteur observed that during fermentation, microorganisms were responsible for the conversion of sugar into alcohol and carbon dioxide. This finding challenged the prevailing belief that fermentation was purely a chemical process.

Additionally, Pasteur discovered that the presence of certain microorganisms could spoil wine by converting alcohol into acetic acid, resulting in a sour taste. He also observed that heating the wine to a specific temperature could kill these spoilage microorganisms, a process known as pasteurization.

Furthermore, Pasteur's examination of cork cells from wine bottles led to the discovery of dead cork cells, which were contaminated with harmful bacteria. This finding highlighted the importance of cleanliness and hygiene in the production and storage of food and beverages.

**2. Louis Yeast Budding and Fermentation**

Pasteur's investigations into fermentation also led him to discover the process of yeast budding. He observed that yeast cells reproduced by budding, where a smaller cell grew out from a larger cell. This finding helped to explain how yeast populations could grow rapidly during fermentation.

Moreover, Pasteur's experiments demonstrated that different types of microorganisms were responsible for different fermentation processes. He identified specific yeast strains that were essential for the production of different alcoholic beverages, such as beer and wine.

**3. Binary Fission in Amoeba**

Although not directly mentioned in the options, Pasteur also made significant contributions to the understanding of biological processes, such as the process of binary fission in amoeba. Binary fission is a form of asexual reproduction where a single-celled organism divides into two identical daughter cells.

Pasteur's work in microbiology and his discoveries related to fermentation, spoilage microorganisms, yeast budding, and cleanliness in food production revolutionized the field and laid the foundation for modern microbiology and food science.

In conclusion, Pasteur's discoveries in fermentation, dead cork cells, yeast budding, and his contributions to the understanding of biological processes like binary fission in amoeba have had a lasting impact on the scientific community. His work not only advanced our knowledge of microorganisms but also had practical applications in various industries, such as food and beverage production.