FERMENTED FOODS AND DRINKS 



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are, however, many instances in which the findings of the bacteri- 

 ologist may be final and conclusive as to the quality and purity 

 of the wine or other fermented alcoholic beverages or of fermented 

 food products. If, for example, there is abundant mold forma- 



FiG. 71. — Development of Mucor mucedo. a, h, c, d, stages in the formation of 

 the zygospore; d, mature zygospore; e, f, endospore formation; g, endospores; h, 

 germinating spore, the beginning of the new zygospore forming cycle. The appear- 

 ance of the stalks and the spore bearing capsules explains why this is called the 

 "pin cushion fungus." Related molds occur on stale bread, on fruits, on damp 

 gloves and leather generally. It is the cause of a fatal infectious disease in house- 

 flies. 



tion in a product which normally should be free from such organ- 

 isms, then the product should be pronounced unfit for human use. 

 Again it may be possible to recognize abnormal bacterial or 

 perhaps abnormal yeast development as the causes of the deterio- 



