228 



BACTERIOLOGICAL METHODS 



Armenia. The active organisms in the ferment are a bacillus 

 which appears to be identical with Bacillus siibtilis and also several 

 diiierent kinds of lactic acid bacteria. 



II. Leban. — This sour aromatic drink is very closely similar to 

 mazun and is made from boiled buffalo's, cow's and goat's milk. 

 It is of Egyptian origin. It is said to contain less alcohol than does 

 kephir. Leban fermentation is due to a streptobacillus which 

 coagulates milk and forms lactic acid. A diplococcus is also 

 present which ferments glucose, saccharose and maltose. A strep- 



FiG. 82. — Sarcina venlrkuU. — {McFarland, after Migula.) 



tococcus hydrolyzes lactose and another organism is capable of 

 fermenting glucose and maltose but not^lactose. 



12. Ginger Beer. — This is a fermented sugar solution to which 

 ginger has been added. The essential fermenting organisms are 

 a saccharomyces {S. pyriformis) and Bacillus vermiforme. Myco- 

 derma aceti is also present. The two essential organisms are 

 evidently in close mutualistic relationship. The drink produced 

 is acid and effervescing. The so-called ginger beer plant is simply 

 a mass or matrix of the active organisms and is used for the purpose 



