122 



MICRO-ORGANISMS AND FERMENTATION. 



state at the end of the fermentation. Sometimes a microscopic 

 examination has shown an enormous number of conidia. It is 

 not known what influence such a growth exercises on the 

 quality of the yeast and the beer, but without doubt it is 

 advisable to avoid the fungus as much as possible. 



8. The red colour occasionally occurring on malt-corns is 

 due to various fungi, among which is a Fusarium described by 



FIG. 34. Chalara Mycoderma (after HANSKN) : 1, a branched hypha, the terminal 

 limb of which is throwing off conidia ; 2, a hypha, at the upper cell of which a 

 sterigma, which has thrown off conidia ; 39, various forms of links of hyplue, which 

 are separating conidia. 



MATTHEWS and KLEIN. The mould-formation begins on the 

 germinating part of the corn, and from thence spreads over its 

 surface. The filaments of the mycelium, which show globular 

 swellings, are connected by numerous bridges, as it were. The 

 red colouring matter is located in the contents of the fila- 

 ments. On a moist medium the membranes gradually swell, 



