Friedrich Traugott Kützing

Despite his limited background in regard to higher education, Kützing made significant scientific contributions.[1] Also, independent of Charles Cagniard-Latour (1777–1859) and Theodor Schwann (1810–1882), he was among the first to provide comprehensive answers in regard to yeast and the role it played in fermentation.[4] As a young man, he worked in several pharmacies in Germany, also serving as assistant for a few semesters at the chemical-pharmaceutical institute of Franz Wilhelm Schweigger-Seidel (1795–1838) at Halle.In 1835, he spent several months on a botanical excursion to Italy and Dalmatia, afterwards returning to Germany as a secondary school teacher of natural sciences in Nordhausen, a position his held until his retirement in 1883.Kützing edited and distributed the exsiccata Algarum aquae dulcis Germanicarum, collegit Fridericus Traugott Kutzing (1833-1836).