Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . they relate will furnish fresh proofs of ourassertions. In these figures we see saccharomyces jmstorianus,which has been exhausted in sweetened water or in yeast-water,undergo revival in saccharine musts, give rise to elongated,branching, pear-shaped forms, such as belong to the originalferments of fruits, and afterwards assume the most minuteforms that we find in fermentations progressing or completed. Let us examine Fig. 33. The history of this growth is asfollows :— STUDIES ON FERMENTATION. 173
Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . they relate will furnish fresh proofs of ourassertions. In these figures we see saccharomyces jmstorianus,which has been exhausted in sweetened water or in yeast-water,undergo revival in saccharine musts, give rise to elongated,branching, pear-shaped forms, such as belong to the originalferments of fruits, and afterwards assume the most minuteforms that we find in fermentations progressing or completed. Let us examine Fig. 33. The history of this growth is asfollows :— STUDIES ON FERMENTATION. 173 Some spontaneous yeast which, after repeated cultivation, hadacquired the aspect represented in Plate XI.—which aspect thesaccharomyces pastorianus generally assumes under these circum-stances—was exhausted in sweetened water, and subsequentlyrevived in must at 10° C. to 11° C. (51° F.). At this tempera-ture germination was not very marked before the end of eightdays; at a temperature of 20° C. (68° F.), it only took threedays, under similar conditions. The sketch includes but one. EiG. the long branches from which the ferment cells and thebudding joints took rise, but there were a great number of the forms represented in the figure bear a strikingresemblance, it appears to us, to some of those of dematium, inPlate IX. ; and even we may trace out the several peculiaritiesof form which distinguish the figures in the latter plate. The next figure (34) represents the earliest forms of ger-mination of another speciuien of saccharomyces jjastorianus in 174 STUDIES ON FERMENTATION. wort, after it hud been exhausted by four successive growthsin sweetened water. We here see the large ferment-formwhich appears at the commencement of fermentation, in acidfruits, such as cherries and gooseberries (Plate IX.), associatedwith smaller forms, which follow it and emanate from it, inproportion as the process of budding is repeated. The fieldwas covered with this minut
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