228 



BACTERIOLOGICAL METHODS 



Armenia. The active organisms in the ferment are a bacillus 

 which appears to be identical with Bacillus subtilis and also severa 

 different kinds of lactic acid bacteria. 



ii. Leban. This sour aromatic drink is very closely similar tc 

 mazun and is made from boiled buffalo's, cow's and goat's milk 

 It is of Egyptian origin. It is said to contain less alcohol than doe; 

 kephir. Leban fermentation is due to a streptobacillus whicl 

 coagulates milk and forms lactic acid. A diplococcus is als< 

 present which ferments glucose, saccharose and maltose. A strep 



^ 



y 



FIG. 82. Sarcina ventriculi. (McFarland, after Migula.) 



tococcus hydrolyzes lactose and another organism is capable o; 

 fermenting glucose and maltose but not lactose. 



12. Ginger Beer. This is a fermented sugar solution to whicl: 

 ginger has been added. The essential fermenting organisms are 

 a saccharomyces (S. pyriformis) and Bacillus vermiforme. Myco 

 derma aceti is also present. The two essential organisms an 

 evidently in close mutualistic relationship. The drink producec 

 is acid and effervescing. The so-called ginger beer plant is simpl} 

 a mass or matrix of the active organisms and is used for the purpose 



