236 
SUMMARY OF CURRENT RESEARCHES RELATING TO 
latus ; and this latter ferment was found to evolve no inconsiderable 
quantity of volatile acids, e. g. 40 times as much as S. Pastorianus , when 
inoculated on wine-must. 
When inoculated on apple-must, only feeble fermentation was excited 
by all the organisms, and this was attributed by the authors to the 
small quantity of nitrogen in the medium ; for when tartrate of ammonia 
was added fermentation became significantly greater. 
The authors regard S. apiculatus as a weed among the yeasts, the 
development of which should be suppressed, and express the opinion 
that pure-bred yeasts should be used not only for grape, but for apple 
fermentation. 
The attention of these authors was also turned to the question of the 
time when fermentation is most active ; and it would seem that the first 
part of the process is marked by proliferation of the yeast, and that 
the production of alcohol becomes greater in the course of the process. 
Effront’s Process for Purification and Preservation of Yeast.* — 
MM. A. Jorgensen and J. Ch. Holm have tested the value of Effront’s 
process for the purification of yeast by means of hydrofluoric acid and 
the fluorides, and show, from a series of thirty-nine experiments, that this 
method is associated with great danger, and becomes in practice quite 
useless. Of their experiments the following are examples: — If a 
distillery yeast be mixed with a very small quantity of Mycoderma and 
Bad. aceti, and then treated by Elfront’s method, it will be found that 
these organisms have multiplied extraordinarily. If a pure cultivation 
of a specially selected distillery yeast be mixed with 20 per cent, of top 
or bottom yeast and then treated by the fluoride method, the growth of 
the distillery yeast is quite suppressed by that of the top or bottom 
yeast. If S. Pastorianus iii. be mixed in very small quantity with a 
bottom brewery yeast or a distillery yeast, and then treated by Effront’s 
method, the disease-yeast will be found to have multiplied excessively 
and may actually exterminate the cultivation yeast. 
New Form of Propagation in Mycoderma.f — Prof. B. Fischer 
describes a new form of propagation which he has observed in three 
species of Mycoderma. The observations were made from hanging drop 
cultivations in beer-wort and beer-wort gelatin. The cells described 
are distinguished by a certain brilliancy and a bluish shimmer. Under 
high powers there can be seen in their interior a small spheroidal body 
which attains a diameter of about 2 /x. This body, which at first is 
scarcely distinguishable from a single endogenous spore, soon alters its 
position, betaking itself to the periphery, either at one of the poles or 
at the equator, and passes through the wall of the mother-cell, close to 
which it remains. When free it gradually attains adult proportions, 
and at the same time its brightness diminishes. The whole process 
takes about one hour and it may be repeated in the same mother-cells 
as often as three consecutive times. 
Acetic Acid-forming Blastomycete.J — Dr. F. Lafar describes the 
physiological characters of a blastomycete discovered in beer which had 
* Moniteur scientifique du Dr. Quesneville, vii. (1893). See Centralbl. f. Bak- 
teriol. u. Parasitenk., xiii. (1893) pp. 566—8. 
t Centralbl. f. Bakteriol. u. Parasitenk., xiv. (1893) pp. 653-6. 
X Tom. cit., pp. 684-96 (2 figs, and 1 pi.). 
