214 STUDIES ON FERMENTATION. 



in sweetened water, and also of the germination in the form of 

 dematium puUulans of certain germ-cells which are spread over 

 the surface of sweet, domestic fruits. We could never grow 

 tired, as we wrote it in our original notes, of sketching this 

 beautiful plant, which establishes very clearly a transition 

 between one of the best defined cellular ferments, viz., 

 saccharomyccH padorianus, and certain forms of very common 

 fungoid growths, those of dematium, and even of the most 

 common mould, mucor mucedo or racemosus, when it vegetates 

 beneath the surface of a liquid and acts as a ferment.* We 

 have here, as in these cases, filamentous chains branching into 

 other similar chains, composed of more or less elongated cells, 

 which at length fall off and germinate exactly as the conidia- 

 bearing hyphae of mucor do. 



The aerobian ferment of " high " yeast, in whatever medium 

 we cultivated it, presented no peculiarity, as far as its forms 

 were concerned. It was composed of cells of spherical shape, 

 like ordinary " high " yeast, and germinated in the same way 

 as the latter. 



Fig. 51 represents the revival of this aerobian ferment. 



Fig. 61. 



We recognize here the branched mode of budding and 

 spherical contour characteristic of " high " j-east proper. Nor 

 does the aerobian ferment of " low " yeast present any special 



* We insist on this fact, that Fig. 50 represents the forms on revival 

 of the aerobian ferment of sacchuroinyces pastorianus, tvhen this has grown 

 in a mineral medium. When produced on the surface of fermented wort, 

 the aerobian ferment of which we are speaking presents no peculiarity, 

 nor is thoro any irroguLuity in its forms or in its development, and 



