66 STUDIES ON FERMENTATION. 



other organisms which made their appearance — the fungoid 

 growths, mycodertna vini and vibrios — could only be accounted 

 for by the fall of particles of dust floating about in the room. It 

 follows, then, that under certain circumstances germs of alcoho- 

 lic ferment may be found floating in the air ; but we can readily 

 show that the peculiar conditions of the place had a large share 

 in bringing about the results obtained by the foregoing experi- 

 ment. 



The same day. May 2nd, 1873, we uncorked, with the pre- 

 cautions that we have already described, four other bottles of 

 the same must. These were placed in a room which was used 

 less frequently than the preceding one, and in which experi- 

 ments relating to fermentation were seldom conducted. 



l.s'^ bottle. — On May 8th we observed on the surface of the 

 liquid large, frothy pieces of mycelium [mucor mucedo or mucor 

 racemoms) . The liquid was perfectly bright.* 



May 30th. — No signs of actual fermentation yet visible. 



2nd bottle. — On May 8th we noticed a thin, greasy-looking 

 scum on our liquid, which had become turbid and acquired a 

 sour smell. The microscope showed that this scum was formed 

 of mycoderma aceti. On May 30th the scum had assumed a 

 whitish appearance, and seemed to be dead ; there was a green 

 spot of penicitlium glaucitm upon it. No signs of fe7'mentation. 



3rrf bottle. — May 8th, patches of fungoid growth on the sur- 

 face of the liquid. May 30th, thick and abundant fungoid 

 growth, but no fermentation. 



Ath bottle. — May 8th, little patches of fungoid growth, and a 

 scum of mycoderma vini. May 30th, still no fermentation. 



Up to the month of August, 1873, not one of these bottles 

 gave the least sign of alcoholic or other fermentation. 



On December 16th, 1872, we uncorked four bottles of wort, 

 which also had been preserved by Appert's process ; these we 



* It is well to notice that under the influence of fungoid growths, 

 jiroperly so called, the wort of beer speedily becomes bright. We may 

 say that fungoid growths, by their rapid development, clarify the must, 

 which serves to nourish them. 



