70 MICROBES, FERMENTS, AND MOULDS. 



which are in process of fermentation. It has likewise 

 been observed in Belgium upon beer. It is generally 

 the first to appear and bnd in the must. Its name is 



Fig. 42. Sacch. apiculata (Carpjzyina), iciuient of fruits ( x 6UU diam.). 



due to the characteristic form of its cells, which are 

 formed like rape-seed, or apiculated at both extremi- 

 ties of their large axis. 



In the fermented must of red wine we find, 

 together with Sacch. ellipsoideus, a somewhat dif- 

 ferent form, which is perhaps only a variety Sacch. 



We must also mention another alcoholic ferment, 

 Sacch. mycoderma, wine or beer flowers, which con- 



Fig. 43. Sacch. mycoderma, or i ig 44. Different forms of Sacch. 



wine-flowers ( x 350 diam.). mycodet ma. 



stitute the white pellicle often seen on bottled wine 

 (Figs. 43, 44). Pasteur has shown that, under certain 



