. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. GINGER BEER AND BEBEES 229 of starting the fermentation. The ferment is evidently closely related to the following. 13. Bebee Wine.—Bebees or California Bees, also known as Japanese Beer Seeds, is a ferment composed largely of dried yeast cells which when added to solutions of sugar or molasses causes a quick alcoholic fermentation, resulting in a pleasant alco- holic drink (bebee wine). The bebees or bebee granules resemble dried peas
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. GINGER BEER AND BEBEES 229 of starting the fermentation. The ferment is evidently closely related to the following. 13. Bebee Wine.—Bebees or California Bees, also known as Japanese Beer Seeds, is a ferment composed largely of dried yeast cells which when added to solutions of sugar or molasses causes a quick alcoholic fermentation, resulting in a pleasant alco- holic drink (bebee wine). The bebees or bebee granules resemble dried peas somewhat, though they may be quite variable in size. Some 15 years ago this ferment was quite common in the United States, having been reported from California, Minnesota,. Fig. 83.—Vinegar organisms. A, Bacterium (Mycoderma) acetl; B, Bacterium pasteurianus; C, Bacterium kiitzingianum; D,B. pasteurianum, showing the mucilagi- nous sheath. This mucilaginous material causes the cells to stick together in large masses, forming the so-called "mother of ;—(Marshall.) Kentucky and other states. It is evidently of Japanese origin. Kebler and Lloyd made brief reports on this ferment several years ago, and it is reported that the ferment has disappeared from the American market. Additional products of fermentation are vinegar, sauerkraut. pickled cucumbers, apple cider, yeast cakes, sour dough and a host of other substances used as food or employed in the prepara- tion of foods. These may occasionally come to the notice of the food bacteriologist. Vinegars, yeast cakes, sauerkraut and pickles, in particular, may be attacked by objectionable 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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