. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. 220 BACTERIOLOGICAL METHODS pullulans, which shows septate branching hyphal filaments and yeast-like sporulation, which might be mistaken for yeast cells. b. Turning or Souring of Beer.—Soured, turned or spoiled beers have a disagreeable taste and odor and are no longer clear or brilliant and sedimentary deposits are usually found. Beers. Fig. 75.—Saccharomyces cerevisece. The variety known as brewers' bottom yeast (Unterhefe). a, Spore
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. 220 BACTERIOLOGICAL METHODS pullulans, which shows septate branching hyphal filaments and yeast-like sporulation, which might be mistaken for yeast cells. b. Turning or Souring of Beer.—Soured, turned or spoiled beers have a disagreeable taste and odor and are no longer clear or brilliant and sedimentary deposits are usually found. Beers. Fig. 75.—Saccharomyces cerevisece. The variety known as brewers' bottom yeast (Unterhefe). a, Spore formation; b, elongated cells (rudimentary filaments or hyphae). containing only a small amount of hops or of hop extract and which are low in alcohol and inadequately filtered, pasteurized and improperly bottled, are likely to spoil. The most common cause of this kind of spoiling is due to the aerobic acetic acid bacteria which are particularly apt to do great damage in the top fermented beers where the conditions for their development. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's Son & Co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
