FERMENTED MILKS 



227 



sociation and cause alcoholic and lactic acid fermentation in the 

 milk. 



k8. Koumiss. This drink is similar to kephir, made from 

 are's milk, by the inhabitants of southern Russia and of Siberia. 

 The active organisms in the ferment are a yeast, a lactic acid 

 Dacillus and a second species of bacterium which is characteristic 

 )f the koumiss and which appears to be active only in association 

 >vith the other organisms, thus also indicating a mutualistic 

 issociation. The fermented milk contains lactic acid and 

 ilcohol. 



9. Soja Sauce. This Chinese sauce or relish is made from 

 he fermented soja bean (Glycine hispidus). The beans are boiled 



/.\ . 



7 iG. Si. Bacteria of slimy wine. A, B, C, pure cultures of various forms; D, 

 mucilaginous sheath of slime bacteria. (After Kayser and Manceau.) 



