. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. MICEOBES, OR BACTERIA. 95 form of yellow patches. It is also found in the albu- men of boiled eggs, in potatoes, etc. (Fig. 52).. CO b Pig. 52.âSarcina ventrieuli, in different degrees of development (strongly magnified). III. The Microbe of Vinegar, and Acetic Fermentation. Pasteur has shown that the acid fermentation of alcoholic liquids is due to the existence of a special microbe, acting like a ferment, which is developed on the surface of fermented liquors whenever they are abandoned to the contact of the air, in the" p
. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. MICEOBES, OR BACTERIA. 95 form of yellow patches. It is also found in the albu- men of boiled eggs, in potatoes, etc. (Fig. 52).. CO b Pig. 52.âSarcina ventrieuli, in different degrees of development (strongly magnified). III. The Microbe of Vinegar, and Acetic Fermentation. Pasteur has shown that the acid fermentation of alcoholic liquids is due to the existence of a special microbe, acting like a ferment, which is developed on the surface of fermented liquors whenever they are abandoned to the contact of the air, in the" presence of â albuminoid substances. This microbe, which consti- tutes the mother of vinegar, and which is termed Mycoderma aceti, is probably identical with Bacterium lineola, so often present in infusions, in stagnant pools, and even in spring water. It is a true bacterium (Fig. 48). The membrane which may be observed on the surface of liquids in course of acetic fermentation is formed of very minute elongated cells, from 1"5 to 3 micro-millimetres in length, united in the form of. 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 Trouessart, E. -L. (Edouard-Louis), 1842-1927. New York : Appleton
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectfungi, bookyear1890
