FERMENTED FOODS AND DRINKS 



211 



ire, however, many instances in which the findings of the bacteri- 

 logist may be final and conclusive as to the quality and purity 

 >f the wine or other fermented alcoholic beverages or of fermented 

 ood products. If, for example, there is abundant mold forma- 



FIG. 71. Development of Mucor mucedo. a, b, c, d, stages in the formation of 

 He zygospore; d, mature zygospore; e, /, endospore formation; g, endospores; h, 

 erminating spore, the beginning of the new zygospore forming cycle. The appear- 

 nce of the stalks and the spore bearing capsules explains why this is called the 

 pin cushion fungus." Related molds occur on stale bread, on fruits, on damp 

 loves and leather generally. It is the cause of a fatal infectious disease in house- 



