﻿^^^ 
  HOTANICAI. 
  GAZETTE. 
  [ 
  AugUSt, 
  

  

  the 
  action 
  of 
  leaven 
  is 
  due 
  solely 
  to 
  the 
  presence 
  in 
  it 
  of 
  

   common 
  or 
  alcoholic 
  yeast. 
  Arcangeli" 
  also 
  thinks 
  yeast 
  is 
  

   the 
  cause 
  of 
  the 
  fermentation. 
  In 
  every 
  instance 
  he 
  found 
  

   a 
  bacterium, 
  the 
  common 
  Bacillus 
  subtilis, 
  but 
  he 
  says 
  this 
  

   IS 
  of 
  very 
  little 
  concern 
  except 
  in 
  facilitating 
  the 
  solution 
  of 
  

   the 
  albuminous 
  bodies. 
  Diinnenberger 
  » 
  goes 
  even 
  farther 
  

   than 
  this, 
  for 
  he 
  claims 
  the 
  bacteria 
  found 
  in 
  bread 
  area 
  

   pollution 
  and 
  entirely 
  dispensable. 
  

  

  Then 
  come 
  the 
  views 
  of 
  Boutroux, 
  Fliigge 
  and 
  Peters 
  

   which 
  disagree 
  with 
  those 
  just 
  stated, 
  that 
  is, 
  that 
  veast 
  alone 
  

   or 
  bacteria 
  alone 
  are 
  the 
  cause 
  of 
  the 
  rising 
  of 
  "the 
  bread. 
  

   1 
  hey 
  found 
  other 
  organisms 
  besides 
  the 
  yeast 
  in 
  the 
  dough, 
  

   and 
  they 
  claim 
  that 
  these 
  organisms 
  assist 
  in 
  the 
  rising. 
  

   Boutroux- 
  thinks 
  that 
  both 
  yeast 
  and 
  bacteria 
  assist 
  in 
  the 
  

   termentation, 
  while 
  Flugge^« 
  thinks 
  that 
  the 
  bacteria 
  may 
  help 
  

   m 
  the 
  termentation 
  since 
  thev 
  are 
  found 
  in 
  leaven 
  in 
  over- 
  

   Whelming 
  quantities. 
  Peters"'" 
  has 
  studied 
  leaven 
  more 
  par- 
  

   ticularly. 
  He 
  found 
  five 
  different 
  bacteria 
  in 
  it 
  that 
  had 
  

   more 
  or 
  less 
  resemblance 
  to 
  one 
  another. 
  He 
  holds 
  that 
  

   common 
  yeast 
  causes 
  the 
  alcoholic 
  fermentation 
  and 
  bacteria 
  

   the 
  acid 
  fermentation. 
  But 
  he 
  thinks 
  the 
  bacteria 
  are 
  of 
  sec- 
  

   ondary 
  importance. 
  

  

  There 
  are 
  many 
  points 
  of 
  difference 
  in 
  the 
  opinions 
  just 
  

   cited, 
  and 
  at 
  first 
  thought 
  it 
  seems 
  rather 
  unaccountable 
  

   that 
  men 
  who 
  worked 
  with 
  scientific 
  precision, 
  as 
  these 
  

   men 
  undoubtedly 
  did, 
  should 
  arrive 
  at 
  such' 
  different 
  re- 
  

   Pvlr 
  V 
  differences 
  can 
  doubtless 
  be 
  accounted 
  for, 
  ho\v- 
  

   worked 
  r^ 
  Ja-'"'^'' 
  consideration 
  the 
  fact 
  that 
  they 
  

   he 
  sub,-r. 
  r 
  '^'^f'J''^ 
  conditions 
  and 
  probably 
  looked 
  at 
  

   umS 
  f 
  f^«"V 
  ^.ifferent 
  standpoints, 
  for 
  though 
  it 
  is 
  pre; 
  

   Wen 
  i. 
  "" 
  '^^'' 
  ^^"^^"g« 
  that 
  nearlv 
  all 
  of 
  them 
  used 
  

   ent 
  methor' 
  T^ 
  P^'obably 
  obtained 
  by 
  somewhat 
  ditler- 
  

  

  Wen 
  • 
  ""f 
  T^^' 
  ^^^'^^^"t 
  conditions, 
  

   either 
  wUK 
  "?^ 
  ^^^' 
  ^^^^' 
  ^'^^ 
  one 
  baking 
  to 
  another, 
  

  

  -It" 
  ^tSsT. 
  r'??Ii^-//^^t-" 
  of 
  an 
  extract 
  of 
  hog 
  o 
  

  

  ^^^^^iiuues^ 
  n 
  this 
  country 
  in 
  places 
  distant 
  fro^ 
  

  

  '■ 
  4t^s!?-;-r™:7r; 
  ?-;: 
  

  

  8 
  J... 
  ""■■' 
  ^'^oo, 
  vol. 
  Ill 
  p 
  717 
  * 
  

  

  •Boutroux. 
  6ompt 
  'rena^'^"' 
  "J,^7, 
  «^^^"'=, 
  Vol. 
  XIII, 
  1888, 
  p. 
  140. 
  

  

  ^"Flttgge, 
  Die 
  Mikroorganismen 
  Vs^ 
  ' 
  "^"""^^^ 
  ^^ 
  Diinnenberger, 
  1. 
  c. 
  

   "Peter<! 
  W 
  L 
  T)' 
  ^ 
  "^^^' 
  l°«€, 
  p. 
  491. 
  

  

  'ung. 
  Inaug..Diss" 
  1889 
  R„?7™f° 
  "^^^ 
  Sauerteigs 
  und 
  Ihre 
  Bedeutung 
  Wr 
  dieBro 
  

   1890, 
  p. 
  75. 
  ' 
  ■ 
  ^°*- 
  ^^'^■' 
  XLVII., 
  1889, 
  p. 
  405 
  ; 
  abstract 
  in 
  Jour. 
  Boy. 
  Micr- 
  

  

  Soc- 
  

  

  