230 MICRO-ORGANISMS AND FERMENTATION. 



Film-formation: After 31-32 days a distinct film, which, 

 however, does not cover the whole surface, and which subse- 

 quently develops slowly. 



The cells of the film have a very different appearance from 

 those seen in the fermentation-stage. Many of them are 

 much lengthened, irregularly wound in tortuous curves, and 

 some have developed a ramified mycelium. 



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

 coherent, granulated. At 11-12 C. no spores appear even 

 after a fortnight; at 25 C., after 40 hours, a very scanty 

 spore-formation takes place. 



When the principal fermentation was broken off, the liquid 

 contained 2 '4 9 per cent, (by vol.) of alcohol; in the following 

 two periods 0'86 and 0'12 per cent, (by vol.) were formed. 



Acid-production : 5 - 2. 



Agreeable smell and fine aromatic taste. 



6. Fig. 72, 6 and Fig. 74, 6. 



The cells are round, oval, and elongated during fermenta- 

 tion, all forms occurring in chain-formations ; single round 

 gigantic cells occur. 



The yeast lies rather compact in flask ; it requires strong 

 shaking to distribute the cells equally throughout the liquid. 



Film-formation : After 2 6 days the growth formed a ring of 

 yeast-cells on the surface, against the wall of the flask ; only 

 slight indications of film-formation. After 31-32 days the 

 film had not developed further. 



The cells of the ring-growth do not distinguish themselves 

 essentially from those occurring during the alcoholic fermen- 

 tation. 



The spores, if developed at a low temperature, are compara- 

 tively small, granulated, with no distinct vacuoles. At 11-12 

 C., for 7 days, only very few spores are formed ; at 25 C., for 

 40 hours, a scanty spore-formation takes place. 



When the principal fermentation was broken off, the liquid 

 contained 1*85 per cent, (by vol.) of alcohol; during the 

 following two periods 0'65 and 0*20 per cent, (by vol.) were 

 formed. 



