50 



Coll. Sci. Tokio, 1901, 15 ; Abst. in 

 Journ. Fed. Inst. 8, 529). 



Manilla Candida ferments dextrose, 

 saccharose, and maltose (Hansen, Ber. 

 Deutsch. hot. Gesell. 1884; Fischer and 

 Lindner, Ber. 28, 3037 ; Fischer, Zeit. 

 physiol. Ch. 26, 60 et seq.). The milk- 

 sugar ferment Oidium lactis of Fresenius 

 can produce alcohol from lactose, glu- 

 cose, and (less readily) from saccharose 

 and maltose (Lang and Freudenreich, 

 quoted by Jorgensen, loc. cit. 131 ; see 

 also Jensen, Centr. Bakter. II, 8, 248 

 et seq.). Oulium (Monilia} albicans pro- 

 duces alcoholic fermentation in Isevulose, 

 glucose, and maltose, but not in lactose 

 (Linossier and Roux, Comp. Rend. 1XO, 

 868). 



The mould &irofiopsis gai/oni can 

 produce alcohol from hexoses when the 

 mycelium is completely immersed in 

 the solution (Laborde, Ann. Inst. Past. 

 11, i ; Duclaux, Abst. in Journ. Fed. 

 Inst. 6, 412). According to Maze 

 (Comp. Rend. 128, 1608; 134, 191) 

 alcohol is the first product of the assimi- 

 lation of the sugar by the mould. This 

 mould also appears to be capable of pro- 

 ducing alcohol from lactic acid and 

 glycerol (Ibid. 134, 240 ; see also Ann. 

 Inst. Past. 16, 433). The mould Mo- 

 nilia sitop/iila, used in W. Java for de- 

 composing arachis seed-cake, and found 

 on putrefying bread, flour, &c., hydro- 

 lyses and finally ferments many carbo- 

 hydrates with the production of alcohol 

 and ethyl esters (Went, Journ. Ch. 

 Soc. 8O, II, Abst. 412 ; Centr. Bakter. 



II, 7,544; 59i). 



Starch, dextrin, and saccharose give 

 rise to the formation of more or less 

 alcohol by the action of Aspergillus 

 oryzff., Mi/cor alternans of Gayon, and 

 Mucor (Amylomyces) rouxii in appropriate 

 nutrient solutions (Sanguinetti, Ann. 

 Inst. Past. 11, 264). 



Raffinose or melitriose and melibiose 

 can yield alcohol under the influence of 

 appropriate ferments. The first of 

 these sugars is only completely ferment- 

 able by energetic sedimentary beer 

 yeasts, and is only incompletely fer- 

 mented by surface yeasts (Berthelot, 

 Comp. Rend. 109, 548 ; Ann. Chim. 

 [3] 46, 66; [6] 19, 500; Bull. Soc. 



ALCOHOLS [14 



[3] 2, 655; Scheibler and Mittelmeier, 

 Ber. 22, 3 r i 8 ; Loiseau, Comp. Rend. 

 109, 614; Bau, Ch. Zeit. 18, 1794; 

 Woch. Brau. 15, 389 ; Andrlik, Ch. 

 Centr. 1898, 2, 1273: for references to 

 species which can resolve raffinose see 

 under Isevulose [155]). All the races 

 of wine yeast examined by Schukoff 

 (Woch. Brau. 16, 195) can only par- 

 tially ferment raffinose. 



Pure melibiose is neither hydrolysed 

 nor fermented by surface yeast, but is 

 resolved by sedimentary yeast into 

 d-glucose and d-galactose and finally 

 completely fermented (Bau, Woch. 

 Brau. 16, 397; Ch. Zeit. 21, 186; 

 26, 69 ; see also Gillot, Bull. Assoc. 

 Belg. 16, 240; Ch. Centr. 1902, 2, 

 811). 



Yeasts that have been 'acclimatised' 

 by cultivation in a nitrogenous medium 

 containing glucose and saccharose can, 

 according to Dubourg (Comp. Rend. 

 128, 440), ferment all sugars excepting 

 lactose. The sugars experimented with 

 comprised galactose, raffinose, and tre- 

 halose. Mucor alternans submitted to 

 this treatment can ferment trehalose, 

 d-glucose, d-maltose, d-fructose, and 

 d-galactose, but not lactose, saccharose, 

 or raffinose (Dubourg). These results 

 are contested by Klocker (Centr. Bakter. 

 II, 6, 241), who was unable to ' adapt' 

 S. warxianns or S. apiculatus by the 

 method of Pubourg. S. apicnlatus 

 could not be brought to invert sac- 

 charose nor S. marxiamis to ferment 

 maltose (see also Hansen, in Zeit. ges. 

 Brau. 25, as quoted above). 



Trehalose is slowly fermented by sur- 

 face and sedimentary yeasts of the 

 Frohberg and Saaz types, by S. ellipsoi- 

 deus II, S. pastor ianns I, II, and III, 

 by S. logos, and by Monilia Candida ; a 

 milk-sugar yeast had a slight effect, and 

 S. pombe and S. apiculatus were without 

 action (Bau, Woch. Brau. 16, 305 ; see 

 also Kalanthar, Zeit. physiol. Ch. 26, 

 88). The alcohol produced from arti- 

 choke tuber with yeast (Levy, Comp. 

 Rend. 116, 1381) is probably due to 

 the fermentation of laevulose resulting 

 from the resolution of inulin (see under 

 lasvulose [155]). 



Fermentation with the production of 



