76 MICROBES, FERMENTS, AND MOULDS. 
which are in process of fermentation. It has likewise 
been observed in Belgium upon beer. It is generally 
the first to appear and bud in the must. Its name is 
Fig. 42.—Sacch. apiculata (Carpozyma), 1erment of fruits (x 600 diam.). 
due to the characteristic form of its cells, which are 
formed like rape-seed, or apiculated at both extremi- 
ties of their large axis. 
In the fermented must of red wine we find, 
together with Sacch. ellipsoideus, a somewhat dif- 
ferent form, which is perhaps only a variety—Sacch. 
Reesit. 
We must also mention another alcoholic ferment, 
Sacch. mycoderma, wine or beer flowers, which con- 
\ , 
: Noo 7 N ‘ 
aA } 4 yy 
Fig. 43.—Sacch. mycoderma, or lig. 44.—Different forms of Sacch. 
wine-flowers (x 350 diam.), mycoderma, 
stitute the white pellicle often seen on bottled wine 
(Figs. 43, 44). Pasteur has shown that, under certain 
