Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . slowly and with dijficulty in them, and at times takeson rather curious forms, but, nevertheless, it does develop inthe media and carry on a fermentation in which not the p 2 212 STUDIES ON FERMENTATION. minutest particle of sugar is left undecomposed. This is true,at least, in the case of saccharomyces pastoriaiius, but there areother ferments which in such media are checked in their multi-plication and in their continued action on sugar. One conditionindispensable to the accomplishment of ferment
Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . slowly and with dijficulty in them, and at times takeson rather curious forms, but, nevertheless, it does develop inthe media and carry on a fermentation in which not the p 2 212 STUDIES ON FERMENTATION. minutest particle of sugar is left undecomposed. This is true,at least, in the case of saccharomyces pastoriaiius, but there areother ferments which in such media are checked in their multi-plication and in their continued action on sugar. One conditionindispensable to the accomplishment of fermentation in such asweetened mineral medium, by means of saccharomyces padori-anus, is the absolute purity of the materials and of the is necessary that the life and physiological action of the lattershould be in no way interfered with by the presence of othermicroscopic organisms. We shall have occasion to revert tothis important detail in connection with our growths. Fig. 49 represents the ferment as it appeared when examinedon August 11th, 1873. We can no longer recognize in it any. Fig. 49. saccharomyces pastoriamis. The general appearance is spherical,and there are a number of clusters of budding cells whichremind one at first sight of the mode of germination of brewers* high yeast. At a, a, a, we see globules from whichirregular abortive filaments have sprung, a proof of difficultgermination. No such monstrosities could ever have occurredif we had used beer-wort or must as our nutritive medium. On November 25th we made another examination and sketchof the ferment, the appearance of which did not difier materiallyfrom that given above. The general appearance was the same,consisting mostly of globules joined together in clusters of twoor three or more. No separation, such as occurs in the case of STUDIES ON FERMENTATION. 213 ferment formed in natural worts, had taken place. Theferment, moreover, was very irregular, and comprised cells of allsizes. We sowed some of it
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