CONTENTS. xi 



PAGE 



2. HIGH AND LOW YEASTS 82 



Pasteur's and Reess's views . . . . . . . . , . . . 82 



My experiments undertaken since 1884 .. .. .. .. 83 



3. INVESTIGATIONS ON LOW-FERMENTATION YEASTS WHICH 



HAVE BEEN TESTED IN PRACTICE 85 



The names Sacch. cerevisice> Sacch. cllipsoideus, &c., do not represent 



single fixed species but groups of species and varieties . . . . 85 



The Carlsberg bottom yeasts Nos. I and 2 86 



4. ON VARIATION 92 



Transformations of a temporary nature . . . . . . . . 92 



Transformations which under the most varied conditions of culture 



are permanent, and transmitted from generation to generation . . 99 



5. MAIN RESULT IO2 



CHAPTER III. 



THE PRACTICAL EXAMINATION OF BEER IN 

 THE STORAGE CASKS WITH REFERENCE 

 TO ITS STABILITY. 



GENERAL , .. 103 



THE METHOD AND THE EXPERIMENTS 10$ 



CHAPTER IV. 



THE TECHNICAL ANALYSIS OF AIR AND WATER 

 FOR MICRO-ORGANISMS. 



1. THE PRACTICAL RESULTS OF MY AIR ANALYSES .. .. no 



2. THE PRINCIPLES OF ZYMOTECHNIC WATER ANALYSES .. 113 



Comparison of the results obtained by Koch's gelatin plate 



method with those obtained by my flask method .. .. 114 

 The only use of the hygienic method in the brewery is for testing 



the filters 120 



Wort bacteria and the common water bacteria 121 



Description of my method .. .. .. .. .. .. 123 



Its employment in the brewery 126 



