. Bacteria in relation to country life. Bacteria. History of Vinegar-Making 465 and were shown to have the ability to change alcohol into acetic acid. When the organisms were kept out, this change did not take place. Modern knowledge —Within the last fifteen or twenty years, our knowledge concerning acetic-acid fermenta- tion has been enriched by many interesting facts. New species have been gradually added to the two acetic ferments, Mycoderma aceti and Mycoderma Pastorianum, described by Hansen in 1878, until the list includes now at least fifteen distinct organisms. The different organ- ism
. Bacteria in relation to country life. Bacteria. History of Vinegar-Making 465 and were shown to have the ability to change alcohol into acetic acid. When the organisms were kept out, this change did not take place. Modern knowledge —Within the last fifteen or twenty years, our knowledge concerning acetic-acid fermenta- tion has been enriched by many interesting facts. New species have been gradually added to the two acetic ferments, Mycoderma aceti and Mycoderma Pastorianum, described by Hansen in 1878, until the list includes now at least fifteen distinct organisms. The different organ- isms show characteristic _ variations as to the temper- ««^ ,C atures at which they will ^^i****** grow best; as to develop- ' ment in Hquids of different concentration and compo- •^^i* sition, and as to the amount ^ ,. ^ . Fig. 71. Acetic-acid bacteria.—land of vinegar produced in a 2. Bacteria from sour beer; ° '^ ^^ X 1,600. (Emmerling.) 3. Bac- given time. Henneberg terium acetosum; x 2,000. (Em- found, for instance, that Bacterium vini acetati showed a moderate growth at 97° Fahr., while Bacterium xylinioides and Bacterium orleanense developed to a very slight extent at this temperature. Similarly, some of the species grew best at 77° Fahr., and others at 86° Fahr. It may be concluded, therefore, that the different temperatures prevailing in different vinegar factories will, among other conditions, help to determine which of of the acetic ferments shall predominate. In the same way, it has been found that the various species will be unequally affected by the proportion of alcohol in 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
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