288 ROPINESS IN MILK, ETC. 



beer having proved unsuccessful. Moreover, as ANTON PBTERSEN 

 (L), E. CHR. HANSEN (Y.), and ALFRED JORGENSEN (I.) have 

 shown, a considerable quantity of sarcina may be present in beer 

 without any damage to the beverage (turbidity or unpleasant 

 flavour) resulting therefrom. 



Further particulars given by them render it highly probable, 

 however, that "sarcina turbidity" is actually caused by fission 

 fungi of the pediococcus and sarcina groups, but that the mere 

 presence of these organisms is not sufficient to produce the malady, 

 a special concurrent tendency thereto on the part of the beer being 

 essential. For the determination of the conditions under which 

 the "sarcina organisms" are capable of producing "sarcina sick- 

 ness" in beer, we are indebted to an instructive treatise by A. 

 REICH ARD (L). He showed that this turbidity occurs only when 

 the secondary fermentation of the beer goes on with vigour, and 

 that, conversely, a similar degree of sarcina infection is innocuous 

 if the primary fermentation has been carried so far that only a 

 weak secondary fermentation ensues. Reichard attributes this 

 behaviour (confirmed by searching experiments) to the avidity for 

 oxygen (air-hunger) displayed by the pediococci. It is only when 

 the microbes are continually brought up to the surface of the 

 liquid by the bubbles of carbon dioxide given off during a brisk 

 secondary fermentation, that this avidity for oxygen can be satisfied 

 and the development of the organism proceed. 



When no gas is liberated and the pediococci consequently 

 remain at the bottom of the liquid, then no turbidity or unsatis- 

 factory alteration of the flavour or smell will occur. If, however, 

 an infected beer be artificially brought into a state of active secon- 

 dary fermentation by priming (aufkrdusen) with fermenting wort, 

 then sarcina turbidity will not be long in making its appearance. 

 This fact, determined by Reichard, indicates the necessity for 

 caution in the employment of fermenting wort for priming beer. 

 This practice, as is well known, is specially resorted to for livening 

 up sluggish lager beers in the storage cask, and is of itself unob- 

 jectionable. Care should, however, be taken to previously ascer- 

 tain that no large amount of sarcina is present in the cask. 

 According to the researches of REICHARD and RIEHL (I.) hops are 

 very useful in combating sarcina sickness. To prevent the appear- 

 ance of the malady 30-40 grams of hops per hectolitre of beer (or 

 at the rate of 5 to 6 oz. per 100 galls.) should be placed in the 

 storage cask, and the latter then closed (bunged). 



The injurious organisms in question either find their way into 

 the wort in the cooler, or as stated by Balcke may be transferred 

 to the malt store on the boots of a workman (floor-sweeper) who has 

 previously been working on the malting floor, where these organisms 

 abound. It is, therefore, no wonder that the thick wort is also 

 rich in these organisms, and may consequently become the source 

 of acute troubles. The evil reputation of the thick wort and thick 



