. Bacteriology and the public health. Bacteriology; Public health. 102 BACTERIA AND FERMENTATION Saccharomyces Ellipsoidus /.—Round, oval, or sausage-shaped cells, single or in chains; ascospores in twenty-four hours at 25° C. (not above 30° C., not below 4° C). Grown on the sm-face of wort gelatine, a network is produced by which they can be recognised (in eight to twelve days at 33° C). At 13-15° C. a characteristic branching mass is producedi It is an alcoholic ferment as active as QB ^^^ op_ y 0 JO Fig. 15.—Diagram of S. cerei)ts«e. Fig. 16.—Diagram of 5. dliji&oidcius. S. cerevisice.
. Bacteriology and the public health. Bacteriology; Public health. 102 BACTERIA AND FERMENTATION Saccharomyces Ellipsoidus /.—Round, oval, or sausage-shaped cells, single or in chains; ascospores in twenty-four hours at 25° C. (not above 30° C., not below 4° C). Grown on the sm-face of wort gelatine, a network is produced by which they can be recognised (in eight to twelve days at 33° C). At 13-15° C. a characteristic branching mass is producedi It is an alcoholic ferment as active as QB ^^^ op_ y 0 JO Fig. 15.—Diagram of S. cerei)ts«e. Fig. 16.—Diagram of 5. dliji&oidcius. S. cerevisice. S. ellipsoideus II.—Round and oval, rarely elongated, a widely dis- tributed yeast, causing " muddiness " in beer and a bitter taste. It is essentially a "low " yeast, and one of the so-called " wild yeasts " injurious to beer. Saccharomyces Conglomeratus is a round cell, often united in clusters, and occurring in rotting grapes, and at the commencement of fermentation. Saccharomyces Pastorianus I.—Oval or club-shaped cells, occurring in after- fermentation of wine, etc., and producing a bitter taste, unpleasant odour, and turbidity. The spores frequently occur in the air of breweries. .iS. Pastor. II.—Elongated cells, possessing an in- vertose ferment. They do not, like /S. factor. I., produce disease in beer. S. Pastor. 111.—Oval or elongated cells, producing turbidity in beer. Grown on yeast-water gelatine; the colonies show after sixteen days crenated hairy edges. Saccharomyces Apiculatus. — Lemon-shaped cells. They give rise to a feeble alcoholic fermentation, and produce two kinds of spores—round and oval; they appear at the onset of vinous fermentation, but give way later on to S. cerevisice. Fig. ll'.—Diagram of S. Saccharomyces Mycoderma.—Oval or elliptical cells, pasloriamis. often in branching chains. They form the so-called "mould" on fermented liquids, and develop on the surface without exciting fe
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