May 02, 2008
The origins of microbiology (other than the general knowledge of fermented foods which existed worldwide since ancient times) can be traced back to the invention of the compound microscope in the late 1500s. This relatively simple tool soon revolutionized man's knowledge of the heretofore invisible microbial world. In 1675 the Dutch merchant Anton van Leeuwenhoek, the greatest of the early microscopists, saw and reported one-celled organisms, which he called "animacules." (Today they are called "protozoa.") The discovery electrified the scientific world of the time. Then in 1680, using a microscope that magnified the diameter of each object 300-fold, he looked at yeast and found them to consist of tiny spheroids. While the protozoa were clearly alive, the yeast did not appear to be. No connection was drawn between the existence of these tiny organisms and the well known phenomenon of fermentation. So for 150 years after van Leeuwenhoek's pioneering observations, it was hardly thought that these minute organisms could be important enough to deserve serious study.
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