228 MICRO-ORGANISMS AND FERMENTATION. 



The spores, if developed at a low temperature, are of very 

 different sizes, comparatively feebly refractive, without distinct 

 vacuoles. Partition- wall formations occur. At 11-12C., in 

 7 days, only rudiments of spores appear; at 25 C., in 40 

 hours, spores are very freely formed. 



When the principal fermentation was broken off, the liquid 

 contained 2*26 per cent, (by vol.) of alcohol; during the 

 following two periods 0'79 and O'OO per cent, (by vol.) were 

 formed. 



Acid-production : 5 "5. 



Disagreeable smell and taste. 



4. Fig. 71, 4 and Fig. 73, 4. 



During fermentation there occur colonies consisting of many 

 small globular cells ; among these cells of a gigantic size occur. 



The yeast lies loose in flask ; if slightly shaken, it is 

 distributed like a cloud throughout the whole liquid. 



Film-formation: After 31-32 days, slight beginnings. 



The cells of the ring-growth occur in colonies, which some- 

 times contain upwards of a hundred cells, all descended from 

 one cell ; only the youngest growths are long and very narrow. 



The spores, if developed at a low temperature, are small and 

 vacuolized. At 11-12 C., even after a fortnight, no spore- 

 formation; at 25 C., for 40 hours, a very scanty development 

 of spores. 



When the principal fermentation was broken off, the liquid 

 contained 1*80 per cent, (by vol.) of alcohol; during the 

 following two periods I'OO and 0'82 per cent, (by vol.) were 

 formed. 



Acid-production : 5*5. 



Disagreeable smell and taste. 



5. Fig. 72, 5 and Fig. 74, 5. 



During fermentation most cells are free, medium-sized, and 

 egg-shaped. 



The yeast lies rather loose in flask ; if shaken, it is not 

 distributed equally in the wort, but separates into clots. 



