Micro-organisms oi? Maple Sap 



.;.,., 



[2. Number 12 was inoculated with non-fluorescen! organ 

 ism I, obtained from stringy peas. A milky type of souring 

 developed. The sirup contained 95.71^ sucrose and 2.23$ 

 invert sugar. The color was 6, flavor 3. and score 750; depreci- 

 ation from control, color o, flavor 2, and score 125. 



SERIES 3: sirups 13 To 20 



The sap for this series was secured April 1 and handled 

 in the manner described for the two preceding series. The 

 temperature of incubation may be seen by referring to the 

 graph (fig. 4). 



«i 



Fig. 4. Graph of incubation temperatures for series 8 ; saps 13 to 20 in 

 elusive. The arrow heads on next to the bottom line from left to right indi 

 cate respectively the time of inoculation, the time of evaporation of the first 

 sample and the time of evaporation of the last sample. 



13. Number 13 was inoculated with gray yeast 24. A mix- 

 ture of organisms developed. Apparently the fluorescent bac- 

 teria naturally present in the sap were not held in check by the 

 yeasts, and the product seemed to be the results of the combined 

 action of yeasts and bacteria. The sirup contained 93.34' < 

 sucrose and 2.53% invert sugar. The color was 7. flavor 2. and 

 score 800; depreciation from control, color 1, flavor 1, and 

 score 75. 



14. Number 14 was inoculated with red yeast 25. A mix- 

 ture of organisms developed as was the case with the previous 

 sample. The reaction was 9% N/100 acid. The sirup con- 

 tained 95.30% sucrose and 3.01% invert sugar. The color 

 was 10, flavor 2, and score 725; depreciation from control, color 

 I, flavor 1, and score 150. 



