154 



PHARMACEUTICAL BACTERIOLOGY. 



that of sake. More generally, however, arrak is made from fermented mo- 

 lasses. There are many other species of mould, including the very common 

 Penicillium glaucum, which have the power of converting starch into saccha- 

 rine compounds in the presence of moisture, but thus far these are not used 

 industrially. An alcoholic drink of the East Indies is prepared from a 

 starchy root as follows: A number of people, usually girls, sit about a large 



Fig. 73. — Showing the characteristic stellate cells of the pith of same reed used as 

 filtering material in clarifying sak^. Bundles of the pith are placed in the bottom of 

 a perforated cask, forming a layer a foot or more in depth; through this the sak^ percolates. 

 The impurities are caught in the intercellular spaces of the pith. 



vessel masticating the roots which are then expectorated into the vessel. 

 The ferment ptyalin of the saliva converts the starch into saccharine sub- 

 stances which is then acted upon by the Saccharomyces, resulting in an 

 alcoholic drink which is said to have a very peculiar flavor. Pressed yeast 

 cakes for bread making are prepared as follows: 



The filtered saccharine yeast mash in vats, is inoculated with pure 

 cultures of Saccharomyces cerevisem. Active fermentation takes place in the 



