THE MOULD-FUNGI. 83 



however, numerical superiority be taken into account, the 

 bacteria, which are always present in large numbers on green 

 malt, must certainly be placed in the front rank. Judged 

 from this side, it may even be considered doubtful whether 

 the greatest influence on the product must be attributed 

 to the mould-fungi (Penictttium, Aspergillus, etc.,) when 

 these are met with in a state of vigorous development 

 on the malt, or whether it is not far more probable that it is 

 the numerous other organisms accompanying them which 

 here play the most important part. 



I have often found on the surface of pieces of pressed 

 yeast a fine white parasitic growth, which most frequently 

 consists of a mould mycelium, belonging principally to forms 

 resembling Chalara and Dematium. It is very possible that 

 when these plants form a thick layer on the surface of the 

 yeast-mass, they retain by their respiration a portion of the 

 free oxygen which is necessary to enable the quiescent yeast 

 to remain alive for a longer time. Even here I always, with- 

 out exception, found bacterial growths. 



The truth is, that from observations made in breweries 

 and elsewhere, a growth of mould nearly always serves to 

 indicate that other organisms of a doubtless more injurious 

 and more active character are present in the growth. It is, 

 therefore, of great importance that the walls of fermenting- 

 rooms should be smooth ; this is effected with the greatest 

 certainty by employing the enamel paint now so much in 

 use. 



The following is a review of the most important mould 

 forms which are of interest for the fermentation industries. 



1. BOTRYTIS CINEREA 



forms small greyish -yellow patches on moist, decaying 

 vegetable matter, and can also occur on wort. From the 

 greyish-brown mycelium the conidiophores are thrown up ; 

 these are perpendicular, articulated filaments, generally 

 arranged in tufts. They grow to the height of 1 mm., 



