FERMENTS AND ARTIFICIAL FERMENTATIONS. 175 
Sacch. Pastorianus (Rees) is probably only a 
variety of the foregoing (Fig. 39), differing a little 
in the form of the cells, which are elongated, pyriform, 
or club-shaped. 
Lastly, Sacch. 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.—Sacch. Pastori- Fig. 40.—Sacch. conglom- ‘Fig. 41.—Sacch. exiguus 
anus (x 400 diam.). 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. eaiguus (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-millimetres. 
The apiculate ferment, of which Engel has made 
a separate genus, under the name of Curpozyma 
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 
