. A manual of poisonous plants, chiefly of eastern North America, with brief notes on economic and medicinal plants, and numerous illustrations. Poisonous plants. 250 MANUAL OF POISONOUS PLANTS Saccharomyces. Meyen. Yeast Vegetative cells spherical, ellipsoidal, oval or pear-shaped, occasionally elongated mycelial like; asci spherical; ellipsoidal or cylindrical with 1-8 asco- spores 1-celled spherical or ellipsoidal. About 40 species. The S. apiculatus, Rees, is important in the fermentation of fruit. The S. elUpsoideus causes the fermentation of wine. The S. mycoderna, Rees, forms a white ma
. A manual of poisonous plants, chiefly of eastern North America, with brief notes on economic and medicinal plants, and numerous illustrations. Poisonous plants. 250 MANUAL OF POISONOUS PLANTS Saccharomyces. Meyen. Yeast Vegetative cells spherical, ellipsoidal, oval or pear-shaped, occasionally elongated mycelial like; asci spherical; ellipsoidal or cylindrical with 1-8 asco- spores 1-celled spherical or ellipsoidal. About 40 species. The S. apiculatus, Rees, is important in the fermentation of fruit. The S. elUpsoideus causes the fermentation of wine. The S. mycoderna, Rees, forms a white mass on cider, wine, cucumbers, etc., and prepares the way for the acetic acid ferment- ation. The 5". kefyr, Beyerinck, along with Bacillus acidi-lactici and other bac- teria is found in Keyfr grains. 5". glutinus Fres., the pink yeast, is found growing on nutrient media in laboratories. Saccharomyces cerevisiae, Meyen. Common yeast Vegetative cells, spherical or oval, 8-10x8-12 /i singly, or in several, budding chains with one or more vacuoles; asci spherical or short elliptical 11-14, gen- erally with 4 ascospores tetradform. It produces a white growth on gelatine and potato, does not liquify the gelatine; causes fermentation of grape sugar, maltose and cane sugar. The biology of the fermentation of beer is as fol- lows : Barley, which is ordinarily used for this purpose, is allowed to germ- inate; during the process of germination the starch, by means of diastase, is converted into sugar, the sugar being afterwards removed with the water; this sugary fluid is then placed in large vats in dark rooms at a comparatively low temperature; the yeast plant is added and fermentation starts. The fermentation of sugar is due to an enzyme found in the yeast plant, to which Buchner has given the name of Zymase. This enzyme breaks the sugar into alcohol and carbon dioxid. It is not necessary to have the living organism present to produce this fermentation, as a quantity of the y
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