PURE YEAST CULTURE. 253 



I am indebted for the information, have stated (1892) that 

 they consider pure yeast culture a decided advance also in 

 the case of yeast manufacture. To this Danish company 

 the honour is due of being the first to carry out the reform 

 in this branch of industry. 



In a paper in the 'Zeitschrift fur Spiritusindustrie,' 1892, 

 No. 6, and ' Erganzungsheft,' p. 24, Professor Delbruck draws 

 attention to the complete success attained in the brewing 

 industry as the basis from which to start. He then points 

 out that Dr. P. Lindner has proved that in the German dis- 

 tilleries an impure yeast is employed, which consists of a large 

 number of races differing in their reproductive and fermenta- 

 tive powers, and that some of these are especially suitable 

 whilst others are useless. The yield is not only reduced, 

 owing to the employment of unfavourable yeasts, but also 

 through the effect of contamination with bacteria. In conse- 

 quence of this, and at Delbruck's suggestion, the association 

 of German distillers resolved to introduce pure cultivated 

 yeast of a suitable race in the distilleries, and for this purpose 

 to establish an institution for pure yeast culture. 



After some unsuccessful trials, favourable results have been 

 obtained in German distilleries. In No. 25 of the journal 

 mentioned, Dr. G. Heinzelmann reports that " in the labora- 

 tory of the station a race of yeast has been isolated which 

 promises to satisfy the conditions required in practice. With 

 this yeast he has experimented on a large scale in Mr. Otto's 

 distillery at Schlagenthin, near Arnswalde, N.M. Before the 

 introduction of the pure yeast the mash tun and the pipes 

 were well disinfected with lime, but the usual method of 

 working was followed. The material used was maize." The 

 advantages gained in this distillery by the introduction of 

 pure yeast were essentially that the formation of acid was less 

 than it had been previously ; the fermentation was more satis- 

 factory, the yield of alcohol being I per cent, (by volume) 

 higher than when the impure yeast was employed. Finally, 



