94 



S'lUDIES O.N FERMENTA'IIOX. 



principal of these changes, as tliough his testimony were quite 

 beyond refutation : 



"If we use a perfectly filtered wort, containing no granula- 

 tions, and prepared at a temperature between 60° C. and 70° C. 

 (140° F. and 1 60° F.), there will first of all appear a multitude 

 of fine granules that will develop into active bacteria, which, 

 losing the faculty of motion, will constitute lactic ferment, as I 

 have repeatedly pointed out. A few days after the appear- 

 ance of the first granules, we shall perceive others rather larger 

 in size and isolated. These will increase in size, and, in the 

 course of time, assume the form of little globuloid, or elliptic 

 cells ; they will not commence to bud before they have attained 

 a comparatively large size, approaching that of ordinary j-east, 

 consequently, there will be a considerable interval of time, 

 during which the young cells will present no buds, especially if 

 we work at a low temperature, as from 20° C. to 35° C. (68° F. 

 to 95° F.) 



"As for the transformation of the spores oi penicillium into 

 alcoholic ferment, the possibility of which M. Pasteur also 

 denies, I have very often obtained it by using liquids, such as 

 boiled wort and sugared barley water, which had stood for a 

 month or six weeks without setting up an alcoholic fermentation. 

 These liquids, sown with spores of different forms of pciiicilliuni, 

 chosen when young and in full growth, fermented after a vary- 

 ing number of days, even at a temperature of 12° C. (54° F.), 

 the condition of fermentation being that the flasks were closed 

 with very elastic corks, which had been boiled for a quarter or 

 half an hour ; these corks, as I have already pointed out, it is 

 best to keep for a month after the boiling, to make sure, bj' dry- 

 ing them thoroughly again, of destroying any mycelia adhering 

 to them. It is necessary to keep the flasks stoppered that the 

 corks may be always moist, and it is also advisable to shake the 

 flasks once or twice a day, to secure the submersion of the spores. 

 If these conditions are carried out, we shall soon see the spores 

 increase in size, gradually lose their green colour and then bud, 

 and often a very active fermentation will manifest itself. All 



