GINGER BEER AND BEBEES 



22Q 



of starting the fermentation. The ferment is evidently closely 

 related to the following. 



13. Bebee Wine. Bebees or California Bees, also known as 

 Japanese Beer Seeds, is a ferment composed largely of dried 

 yeast cells which when added to solutions of sugar or molasses 

 causes a quick alcoholic fermentation, resulting in a pleasant alco- 

 holic drink (bebee wine). The bebees or bebee granules resemble 

 dried peas somewhat, though they may be quite variable in 

 size. Some 15 years ago this ferment was quite common in the 

 United States, having been reported from California, Minnesota, 



// L'^>>vA/^ 



FIG. 83. Vinegar organisms. A, Bacterium (Mycoderma) aceti; B } Bacterium 

 msteurianus; C, Bacterium kutzingianum; D, B. pasteurianum, showing the mucilagi- 

 lous sheath. This mucilaginous material causes the cells to stick together in large 

 masses, forming the so-called "mother of vinegar." (Marshall.) 



Kentucky and other states. It is evidently of Japanese origin. 

 Kebler and Lloyd made brief reports on this ferment several years 

 igo, and it is reported that the ferment has disappeared from the 

 American market. 



Additional products of fermentation are vinegar, sauerkraut, 

 )ickled cucumbers, apple cider, yeast cakes, sour dough and a 

 lost of other substances used as food or employed in the prepara- 

 ;ion of foods. These may occasionally come to the notice of the 

 r ood bacteriologist. Vinegars, yeast cakes, sauerkraut and pickles, 

 n particular, may be attacked by objectionable organisms. 



