FORMATION OF ALCOHOL. 367 



to " organised ferments," even anterior to van Tieghem. Thus 

 LAROQUE (I.) in 1850 credited this " ferment " with the power of 

 exciting alcoholic fermentation, without discriminating between 

 the various organisms. On the other hand, ROBIQUET (I.) in 1852 

 brought about the same fermentation by means of an enzyme 

 (pectase) in gall-nuts, which enzyme was also said to convert 

 pectose into pectin. In comparison with these opinions, the views 

 afterwards expressed by van Tieghem may be regarded as 

 reactionary. Nevertheless the gradual modification of the ideas 

 held on this point is not without interest. 



An enzyme capable of saponifying fat was isolated in small 

 quantity from " Penic. glaucum " by CAMUS (III.) in 1897. The 

 extract from Asp. niger gave only a very weak effect in the hands 

 of the same worker (IV.), though this fungus will grow luxu- 

 riantly on certain fats (e.g., olive oil in presence of nutrient salts), 

 GERARD (II.) in 1897 demonstrated the occurrence of lipase in 

 Penicillium, by means of the method elaborated by HARRIOT and 

 CAMUS (I.), but found that the emulsin of this fungus cannot split 

 up fats. LAXA (II.) in 1902 showed that triturating the hyphse 

 of Penicillium liberates an enzyme capable of splitting up butter 

 fat with considerable energy. According to BREMER (I.), a 

 gradual effect of fission is produced on cotton-seed oil by Asper- 

 gillus species (A. glaucus and A. flavus). LABORDE (VI.) states 

 that Allescheria (Eurotiopsis) also will split up oil and butter fat 

 energetically, with formation of acid. Lipase was stated by 

 GARNIER (II.) to occur in the cultures of Asp.fumigatus A. flavus, 

 A. glaucus, A. niger, A. nidulans, and especially in A. versicolor. 

 The fission of fats in the sludge of clarifying tanks has been dealt 

 with already (see pp. 64, 65, vol. ii.). 



293. Formation of Alcohol. 



With a single exception none of the Aspergillacece excites an 

 appreciable alcoholic fermentation. It is true that several species 

 have been credited with forming alcohol ; but, even where this has 

 been shown beyond doubt, the quantity produced is insignificant. 

 SANGUINETI (I.), states that Asp. wyzce. forms alcohol from saccha- 

 rose, starch and dextrin (up to 4 per cent, by weight in ten days), so 

 that assuming that, as reported, this organism can form 20 grins, 

 of alcohol from 50 grms. of saccharose in the time mentioned 

 this fungus should be regarded as an important exciter of fermen- 

 tation. Sanguineti's isolated experiments, however, need further 

 confirmation. According to PASTEUR (XXV.) Asp. glaucus forms 

 about i per cent, of carbon dioxide and alcohol when submerged 

 in wort though not when exposed to the air the mycelia 

 separating into a number of rounded cells ; and similar minute 

 quantities of alcohol are said to be produced, in culture liquids, by 

 Penic. glaucum. Gosio (VII.) reports in similar fashion with regard 

 VOL. ii : PT. 2 2 A 



