596 



THE GUM FERMENTATION OF SUGAR CANE JUICE, 



The Fermentation of Saccharose with varying Percentages of Peptone. 



'Mm 



- f-y^ 



PEPTONE IN MILLIGRAMS PER CENT. 



It is evident from these results that the fermentative activity 

 is considerably influenced by the presence of peptone. But 

 although an increase of growth was expected from an increase of 

 peptone the relative formation of gum and mixed reducing sugars 

 could not have heen foretold. With increasing amounts of 

 peptone there is proportionately more gum than reducing sugars 

 formed, there is more saccharose fermented and more acid formed. 

 With no peptone and with O'OOl % peptone the changes are too 

 small to enable any deduction to be made. The influence of the 



* This column is taken from the previous results. r Estimated by 

 difference. X Estimated in the culture directly without previous precipi- 

 tation of the gum. § Taken from the notes on page 604. 



