text_original: The theory most generally accepted, at the time when Pasteur began his researches, was that of Liebig, who attributed fermentations to matter in the course of decomposition, which played the role of a ferment in the mediums into which they were introduced. ON THE ROAD TO FAME 49 It was in a sugar refinery at Lille, owned by M. Bigo, that Pasteur entered upon the study of fermentations.
text_transcription: THE THEORY MOST GENERALLY ACCEPTED AT THE TIME WHEN PASTUR BEGAN HIS RESEARCHES WAS THAT OF LEEBEAK WHO ATTRIBUTED FERMENTATIONS TO MATTER IN THE COURSE OF DECOMPOSITION WHICH PLAYED THE ROLE OF A FERMENT IN THE MEDIUMS INTO WHICH THEY WERE INTRODUCED IT WAS IN A SUGAR REFINERY AT LILLE OWNED BY MONSIEUR BICO THAT PASTURE ENTERED UPON THE STUDY OF FERMENTATIONS
phonemes: ðə θˈiəɹi mˈoʊst dʒˈɛnɚɹəli ɐksˈɛptᵻd, æt ðə tˈaɪm wɛn pæstˈʊɹ bɪɡˈæn hɪz ɹᵻsˈɜːtʃᵻz, wʌz ðæt ʌv lˈiːbɪɡ, hˌuː ɐtɹˈɪbjuːɾᵻd fɜːməntˈeɪʃənz tə mˈæɾɚɹ ɪnðə kˈɔːɹs ʌv dˌiːkɑːmpəzˈɪʃən, wˌɪtʃ plˈeɪd ðə ɹˈoʊl əvə fɜːmˈɛnt ɪnðə mˈiːdiəmz ˌɪntʊ wˌɪtʃ ðeɪ wɜːɹ ˌɪntɹədˈuːst. ɔnðə ɹˈoʊd tuː fˈeɪm fˈɔːɹɾi nˈaɪn ɪt wʌz ɪn ɐ ʃˈʊɡɚ ɹᵻfˈaɪnɚɹi æt lˈɪl, ˈoʊnd baɪ ˈɛm. bˈɪɡoʊ, ðæt pæstˈʊɹ ˈɛntɚd əpˌɑːn ðə stˈʌdi ʌv fɜːməntˈeɪʃənz.