STUDIES ON FERMENTATION. , 215 



peculiarities, in forms, dimensions, and mode of growtli closely 

 resembling the " low " yeast from whicli it is derived. At 

 the commencement of its restoration, however, if this is 

 performed in sweetened water, the cells in the groups are 

 larger than those which are subsequently developed. 



Fig. 52 represents the aerobian ferment of yeast used in 

 " low "-fermentation breweries, examined forty-eight hours 





after pitching. We find that groups resembling that at a 

 are of very rare occurrence. They are to be seen only at the 

 very beginning, generally only for the first few hours of the 

 renewed activity. Yery soon, however, they develop cells 

 which are of the size of the oval cells budding at b. 



Fig. 53 represents the aerobian caseous yeast which forms 



'^ a d 



Fig. 53. 



wlien we proceed to cultivate it in a natural saccharine medium, or in 

 wort, it does not produce any forms of dematium, as in the preceding case ; 

 but the reason of this is that, in consequence of the nature of the first 

 medium, which is better adapted to its nutrition, it assumes at once, in 

 the second medium, the forms of deposit-yeast in the course of ordinary 

 germination . 



