472 Bacteria in Relation to Country Life 



conditions on account of the oxidizing activities of the 

 bacteria. 



It has been suggested, therefore, that the pasteuri- 

 zation of vinegar will prevent the loss of acid by the 

 destruction of the non-spore-forming acetic ferments. , 

 Since spore-forming- species are excluded by the acid, 

 the heating of the vinegar need not exceed a compara- 

 tively low temperature, say 120° Fahr. The presence 

 of the acid hastens the destruction of the bacteria in 

 the heating process, hence, in stronger vinegar, the 

 organisms will be killed more quickly than in dilute, 

 vinegar. Moreover, the low temperature of pasteuriza- 

 tion will not cause the escape of the volatile substances 

 that impart the aroma to vinegar, npr of the acid itself. 



The introduction of pure cultures in the manufactur- 

 ing of vinegar promises to place the entire industry on 

 a more certain and econoniical basis, while the resort 

 to pasteurization for both the raw material and the 

 finished vinegar will prove a booi> for the manufacturer, 

 farmer and dealer. The farmer, especially, should re- 

 member that the method of making cider vinegar, as 

 employed by him at present, is too uncertain as to the 

 quality of the product secured, and too wasteful of the 

 alcohol. There is no reason why pasteurization and 

 inoculation with pure cultures of desirable acetic fer- 

 ments should not be accessible also for him. 



