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| 1680 | Anton von Leevwenhoek focused his microscopy on beer and discovered yeast cells; he did not recognize them as living organisms nor did he associate them with fermentation |
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| 1697 | George Stahl suggested that fermentation was a chemical process; a century later, Levoisier confirmed this suggestion |
| Schwann noted the spore-forming properties of yeast | |
| 1876 | Louis Pasteur demonstrated yeast was a living plant and developed the rationale for the technology of fermentation: brewing and breadmaking |
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