PRODUCED BY ALCOHOLIC FERMENTS. 213 



disease yeasts again brought this question to the front, and, 

 indeed, in quite another manner than previously. Similar 

 experiments to those which I described above were now 

 undertaken in most zymotechnic laboratories. The time for 

 experimenting in this field was introduced through my 

 researches. 



In my first studies I confined myself to the investigation 

 of the effect of infection occurring at the commencement of 

 the primary fermentation, and for the time I left the other 

 stages of fermentation out of consideration. The same 

 method has been followed by those authors who have been 

 subsequently engaged with the study of the relationship of 

 the alcoholic ferments to the diseases of beer. A review of 

 the results of these investigations will be of interest, and may, 

 therefore, follow here. 



In 1887 Gronlund published an elaborate investigation 

 of similar disease phenomena to those mentioned above 

 (' Zeitschr. fur das ges. Brauwesen '), He stated that a Danish 

 low-fermentation brewery had suffered in this respect, where 

 the beer formerly had been stable and of good flavour. It had 

 now not only become bitter, but it left an after-taste which 

 was highly objectionable, sharp and astringent. In this sick 

 beer he found a yeast which possessed all the characters of 

 my Sacch. Pastorianus /., and which he therefore identified 

 as this species. He also proved, by direct experiments, that it 

 was the cause of the disease. 



The more recent investigations of Kokosinski in Lille, and 

 of Lasche in Chicago, likewise confirm the correctness of my 

 experiments. 



We thus not only learn that Sacch. Pastorianus I. is of 

 very frequent occurrence in breweries, but also that this species 

 gives rise to the universally dreaded disease in question, even 

 tinder the varied conditions obtaining in the breiveries of the 

 different countries mentioned. 



In the reports for 1885-1888 of the Scientific Station for 



