264 E. B. FRED AND W. H. PETERSON 



samples of the fermenting liquid were removed from time to 

 time and the total titratable acidity measured. For comparison, 

 samples were also taken from the top of the percolators and 

 titrated. No very decided difference was noted in titration 

 figures from the different parts of the same container. 



Since it is highly important to note the color changes during 

 fermentation, percolators were found especially suitable for this 

 study. 



The plan of this experiment follows: 



1. 2 per cent salt no inoculation, Control 



2. 2 per cent salt no inoculation, Control 



3. 2 per cent salt inoculated with yeast 24-1 



4. 4 per cent salt inoculated with yeast 24-1 



5. 2 per cent salt inoculated with yeast S5-1 



After four days the cabbage in percolators, numbers 3, 4, 

 and 5 showed numerous pink colored spots and two days later the 

 the entire mass became pink throughout. The pink pigment 

 of numbers 3 and 4 especially increased with age, until at the 

 end of two weeks the plant tissue was a deep red or a purplish 

 red color. This increase in color as the kraut aged, was not noted 

 in the cabbage inoculated with 85-1. When four weeks old the 

 kraut was removed and examined. 



Numbers 1 and 2 were sour, rather tough and judged of fair 

 quahty. Direct microscopic mounts showed a preponderance 

 of bacteria. 



Numbers 3 and 4 were bitter with an unpleasant flavor. 

 Microscopic mounts showed an almost equal number of yeasts 

 and bacteria. 



Total acid determinations, made at two-day intervals failed 

 to bring out any very striking differences; in general the containers 

 with yeasts showed less acid at the end of the experiment than the 

 untreated controls. The total titratable acidity at the time of 

 opening is given below: 



