206 SECTIONAL ADDRESSES 



{Saccharomyces sp.), two species of Streptococcus and a Bacillus. The 

 yeast is without the enzyme lactase necessary for fermenting milk-sugar. 

 This is hydrolised by one of the Streptococci, the other coagulates the 

 milk ; the part played by the Bacillus is not known. In other kephir 

 grains, however, yeasts [Saccharomyces fragilis and Torula Kephir) have 

 been found which possess lactase and so any ' symbiosis ' here must be 

 of a different character. 



Koumiss is another fermented-milk beverage and is one of the staple 

 articles of diet of Siberian and Caucasian tribes. Mares', asses' or camels' 

 milk is used, and there are the customary slight differences in methods 

 of preparation. A little koumiss from a previous brew is mixed with 

 fresh milk in small casks or vats fitted with a stirring apparatus, or in 

 leathern bottles when the tribe is nomadic. As fermentation nears com- 

 pletion the liquid is transferred to strong bottles which are corked and 

 wired ; the continuance of fermentation produces an effervescent drink. 

 The organisms responsible for the fermentation include a yeast (Saccharo- 

 myces sp.), a lactic acid bacterium and a bacterium which, in the presence 

 of the other two, coagulates the mass so finely that it remains as a viscous 

 fluid. Koumiss has lately been made on a commercial scale because 

 of its reputed medicinal properties. 



Egyptian Leben is a similar drink. The milk may be that of the buffalo, 

 the cow or the goat. Here the process is begun by using dried milk from 

 a previous brew to add to the boiled milk. Five organisms are said to 

 play their part in the fermentation, two yeasts (Saccharomyces lebenis and 

 Mycoderma lebenis) and three bacteria. The yeasts are unable to ferment 

 lactose, which is hydrolised by one of the bacteria. 



Mazu is a similar fermented drink of the Armenians, used both as a 

 beverage and for butter-making. 



When we turn to the Orient we find that yeasts rarely act alone in 

 bringing about the fermentation resulting in food and drink. The pre- 

 liminary stages are most frequently associated with the activities of 

 Mucorineas or species of Aspergillus. 



Arrack is a generic name applied to a number of spirituous liquors. 

 In Java it is prepared from rice-starch by the action of raggi. Raggi 

 is produced by crushing together sugar-cane and galanga root-stock, 

 making this into a paste with rice- meal, then drying and mixing with water 

 and lemon-juice and leaving for two or three days. The liquid is poured 

 off and the pulpy residue is made into flat round cakes. These are in- 

 oculated by kneading into them some fresh rice-straw, or by placing them 

 in rice-straw. The cakes, which are articles of commerce in Java, contain 

 many organisms, among which are Rhizopus Oryzce which secretes 

 rennet and diastase, Monilia javanensis which ferments sugars, and 

 Saccharomyces Vordermannii which appears to be the principal agent 

 in the production of alcohol. Fruit juices, palm juices and rice are 

 fermented to produce arrack. 



In Ceylon arrack is distilled chiefly from palm-toddy, which is the fer- 

 mented juice from unexpanded flower-spathes of coco- nut, date- or palmyra- 

 palms ; a century ago whole forests were set apart foi the production of 

 toddy. Before fermentation, toddy forms the raw material for the manu- 



