BEER-SEED. 167 
No bacteria were obtained on these plates. This yeast fermented grape-sugar in peptone 
water readily and also cane-sugar and maltose, but not lactose. 
This yeast grew on potato in a thick whitish layer. It grew readily in the thermostat 
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Fig. 46.* 
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Fig. 48.$ 
at 28°C. On agar streaks it sporulated freely after some days, the protoplasm, rounding off 
into two or more parts. Often three spore bodies and sometimes four or more in a cell were 
observed (fig. 49). The appearance and behavior of this yeast sug- 
gested Saccharomyces cerevisiae. 
Sterile litmus milk inoculated by putting some of the grains into it 
did not redden, did not coagulate at once and did not produce any gas- 
bubbles. Gradually the litmus was reduced and remained reduced for 
a very long time. The milk also finally curdled. It was blue after the 
reduction ceased. 
It would appear, therefore, that some kefir-like grains contain a Fig. 49.§ 
yeast incapable of fermenting lactose, while grains from other sources 
contain a yeast capable of fermenting lactose. The relation of kefir to the ginger-beer 
fermentation remains to be determined. 
AEA Cole 
*Fic. 46.—Free-hand unstained section through one of the ‘‘beer-seeds,”’ surface of grain being at left. The 
uniform gray structure represents bacterial zoogloez, the darker masses the undisturbed position of imprisoned clumps 
of yeast. 
{Fic. 47.—A small portion of “beer-seed” crushed in water and drawn after staining with carbol fuchsin. The 
yeasts buried in the zoogloez were not budding, most of them were globose or nearly so. 
tFic. 48.—Another crushed-out water mount of ‘‘beer-seed,’’ showing both round and elongate yeasts, the con- 
tentsomitted. x and y stained alike with fuchsin and both forms were full of coarse granules. 
§F 1c. 49.—Spores or spore-like bodies in yeasts on agar sub-culture (streak) made from an agar-plate poured from 
crushed “‘ beer-seed.”” Age 16 days. Stain, carbol fuchsin. 
