232 MICRO-ORGANISMS AND FERMENTATION. 



Acid-production : 6*0. 



Agreeable smell and slightly aromatic taste. 



7. Fig. 72, 7 and Fig. 74, 7. 



During fermentation round and oval cells, some free, others 

 linked together in short chains. 



The yeast lies rather compact in flask; violent shaking is 

 required to distribute the cells equally throughout the liquid. 



Film-formation : After 2 6 days a thin, almost continuous 

 film appears, which in the course of the next 5-6 days grows 

 to form a conspicuous covering extending over the whole 

 surface of the liquid. 



The cells of the film have in the main the same shape as 

 those seen during fermentation ; only the youngest generations 

 are lengthened and narrow. 



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

 sized, with no distinct vacuoles. At 11-12 C., after 9 days, 

 fully developed spores appear; at 25 C., for 40 hours, spores 

 are formed freely. 



When the principal fermentation was broken off, the liquid 

 contained 2 '40 per cent, (by vol.) of alcohol; during the 

 following two periods 0*95 and O'OO per cent, (by vol.) were 

 formed. 



Acid-production : 6 '5. 



Agreeable smell and slightly aromatic taste. 



8. Fig. 72, 8 and Fig. 74, 8. 



During fermentation round, oval, and elongated cells, both 

 free and linked together. 



The yeast lies rather compact in flask ; on violent shaking 

 the cells are distributed equally throughout the liquid. 



Film-formation: After 31-32 days very slight isolated indi- 

 cations of a film on the surface, and a ring of yeast-cells on the 

 glass, round the edge of the liquid. 



The cells of the film have assumed quite different shapes 

 from those of the fermentation-stage ; they are very much 

 lengthened, mycelium-like and irregular. 



