FEEMENT8 AND ARTIFICIAL FERMENTATIONS. 75 



Sacch. Fastorianus (Rees) is probably only a 

 variety of the foregoing (Fig. 39), dififering a little 

 in the form of the cells, which are elongated, pyriform, 

 or club-shaped. 



Lastly, Saceh. conglomeratus is somewhat rare. It 

 is found in the grape-must when fermentation is 

 nearly over (Fig. 40). It is so called because the new 

 cells are conglomerated, instead of being arranged in 

 a chaplet. 



We must now notice the other ferments which 





Fig. 39,—Sdcch. Pastori- Fig. 40. — Sacch. conglom- Fig. il.—S<uxh. exiguui 

 anus ( X 40t) dium.). eratus ( x 600 diam.). ( X 350 diam.). 



are found, like those given above, in fermented syrups, 

 and which may also produce the alcoholic fermenta- 

 tion of wine. Such is Sacch. exiguus (Fig. 41), of 

 which the cells are much smaller than in the fore- 

 going, since they are only three micro-millimetres 

 by two and a half micro-mUlimetres. 



The apiculate ferment, of which Engel has made 

 a separate genus, under the name of Garpozyma 

 apiculata, is the alcoholic ferment which appears to 

 be the most widely diffused in nature (Fig. 42). It 

 is found on all kinds of fruit, especially upon berries 

 and drupes, as well as upon most of the fruit-musts 



