Micro-organisms oi- aI ai-i.i-: Sap 371 



was 7, flavor 3, and score 725; depreciation Erom control, color ). 

 flavor 2, and score 225. 



60. Number (>o was inoculated with red yeasl CXIII. A 

 milky brown souring developed. The organism was recovered in 

 association with bacteria belonging to the fluorescenl and subtilis 

 groups. The count showed 1,950,000 colonies per cc. The reac- 

 tion was 8.4% N/100 acid. The sirup contained 95.44% sucrose 

 and 1.76% invert sugar. The color was 6, flavor 3, and score 

 750; depreciation from control, color 3, flavor 2, and score 200. 



61. Number 61 was inoculated with red yeast CX. A red- 

 dish-brown clouding developed. The organism was recovered, 

 the plates showing a count of 650,000 colonies per cc. among 

 which those of the introduced organism predominated. The re- 

 action was 5.5% N/100 acid. The sirup contained 95.80'. 

 sucrose and 1.77% invert sugar. The color was 9, flavor 3, and 

 score 675 ; depreciation from control, color 6, flavor 2, and 

 score 275. 



62. Number 62 was inoculated with red yeast 25. A 

 reddish clouding developed accompanied by a sour yeasty odor. 

 The organism was recovered in association with bacteria, 

 050.000 colonies per cc. being developed of which practically one- 

 third were those of the introduced organism. The reaction 

 was 9.5/r N/100 acid. The sirup contained 89.27^ sucrose and 

 7.30% invert sugar. The color was 9, flavor 4, and score 550; 

 depreciation from control, color 6, flavor 3, and score 400. 



63. Number 63 was inoculated with red yeast CXIV. The 

 sap became cloudy with a reddish-brown hue. Out of the 

 975,000 colonies per cc. which developed on the plates, 175,000 

 were characteristic of the introduced organism. The reaction 

 was 11% N/100 acid. The sirup contained 89.06^ sucrose and 

 7.O3CY invert sugar. The color was 8, flavor 3, and score 700; 

 depreciation from control, color 5, flavor 2, and score 250. 



64. Number 64 was inoculated with red yeast CXX. A 

 sour yeasty odor developed and the sap became deeply clouded 

 with a reddish cast. The organism was recovered. The plates 



