232 PHARMACEUTICAL BACTERIOLOGY 



saturnus, Klocker (from soil) 

 acidi lactici, Grotenfelt (a curdling yeast) 

 fragilis, Jorgensen (in Kephir) 

 barken, Saccardo (in Ginger beer) 

 ludwigii, Hansen (in oak) 

 comesii, Covara (millet pedicles) 

 octosporus, Beyerinck (on dried currants) 

 mellacei, Jorgensen (top yeast, pleasant odor; 

 guttulatus, Robin (in rabbit) .. 

 capsularis, Schionning (in soil) 



Torulas occur in great variety. The Levure de sel is a yeast capable of 

 developing in 10 to 15 per cent, sodium chloride solution. 



The following are a few products in which there is alcoholic fermenta- 

 tion, in addition also lactic acid formation. 



Yoghurt. This is a Bulgarian sour thick or klabbered sheep's or cow's 

 milk. The milk, as in the other similar fermented drinks, is first boilt, 

 afterwards evaporated to one-half its volume, then cooled to about 45C. 

 and the ferment (maya or podko assa) added. The maya is simply the 

 dry milk residue from a previous fermentation. The fermented product 

 has a sour aromatic taste. The most important organism in this fermen- 

 tation is the Bacillus bulgaricus. Other bacilli, cocci and feasts are 

 also present.' 



Kephir. Kephir is an effervescent alcoholic sour drink, made from 

 cow's, sheep's or goat's milk, by the Bulgarians as has been explained 

 elsewhere. Several yeasts or torulae and bacteria are active in the 

 fermentation process. Dispora (Bacillus) caucasica and several species 

 of Streptococci, associated with the Kephir yeast, are the principal organ- 

 isms found. These organisms no doubt form a mutualistic association 

 resulting in the formation of lactic acid and alcohol in the milk. 



Koumiss. This drink is similar to kephir, made from mare's milk, 

 by the inhabitants of southern Russia and of Siberia. The active organ- 

 isms are a yeast, a lactic acid bacillus and another species of bacterium 

 which appears to be characteristic of Koumiss and which appears to be 

 active only in the association with the other organisms, thus also indicat- 

 ing a mutualistic association. The fermented milk contains lactic acid 

 and alcohol. 



Soya Sauce. This Chinese sauce or relish is made from the fermented 

 soya bean (Glycine hispida}. The beans are boiled and mixed with 

 parched wheat meal and acted upon by the fungus Aspergillus oryza. 

 This is then mixed with salt and water and allowed to ferment, sometimes 

 for a year. The product assumes a rich brown color and a characteristic, 

 aroma. It is then put in bags and an almost clear juice is expresseid 

 which is then further clarified and pasteurized. In the second or long 



