. Bacteria in relation to country life. Bacteria. Sauerkraut 443 enough, the acid gradually disappears again, and finally the entire mass undergoes decomposition. As the juice passes out of the shredded material, the volume of the latter diminishes until it occupies two- thirds of the former space, and, at times, only one-half or even less. In the juice itself, which contains sugar and other carbohydrates, proteins, amides, organic acids, and the like, bacteria and yeasts multiply rapidly. The bacteria that belong to the lactic-acid species, prominent among them being Bacterium lactis acidi {B
. Bacteria in relation to country life. Bacteria. Sauerkraut 443 enough, the acid gradually disappears again, and finally the entire mass undergoes decomposition. As the juice passes out of the shredded material, the volume of the latter diminishes until it occupies two- thirds of the former space, and, at times, only one-half or even less. In the juice itself, which contains sugar and other carbohydrates, proteins, amides, organic acids, and the like, bacteria and yeasts multiply rapidly. The bacteria that belong to the lactic-acid species, prominent among them being Bacterium lactis acidi {B. Guntheri), change the sugar into lactic acid, while the yeasts change it into alcohol and carbon dioxid. The latter accumu- lates in considerable quantities and leads to the character- istic foam-formation in freshly Fig. 68. Microorganisms of sauer- pickled cabbage. ''™"*- (^ehmer.) The bacteria and yeasts apparently present, in this case, another instance of associative action, for both seem to derive a benefit from their partnership. With the increasing amount of bacterial change, the lactic acid accumulates in the juice until it reaches a maximum of about 1 per cent and imparts the familiar sour taste to the material. Under commercial conditions, suffi- cient souring may occur to permit the placing of the sauerkraut on the market within two weeks. In most instances, however, it is not marketed in such a short time. The manufacturer knows that there is but little danger of his goods spoiling under the prevailing con- ditions, namely, the acidity of the juice and the. 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 Lipman, Jacob Goodale, 1874-1939. New York, Macmillan
Size: 2055px × 1216px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1911
