3<5 
HOUSEHOLD BACTERIOLOGY . 
WO Moid8 S enera l» ^ey form fewer desirable products 
than do the bacteria, although this may be consid¬ 
ered a matter of taste. Those who like Limburger 
and Brie cheese; the Chinese “soy,” which is made 
from a kind of bean on which mold has grown; the 
Japanese “sake” or rice wine, which has been fer¬ 
mented by molds—these persons certainly would 
claim that molds were as valuable in the production 
FIG. 21. DIFFERENT STAGES IN THE DEVELOPMENT OF MOLD. 
(a, b, c and d) Growth of the spore-eases. 
(d’) The spore-eases open. 
(e) Spores. (After Jorgensen.) 
of flavor as the bacteria are in butter and ordinary 
cheese. 
Just what their action is upon digestion is not defi¬ 
nitely understood. It is thought that many of them 
cause a lax condition in the bowels, possibly diar¬ 
rhoea. 
Disease They are found to cause various diseased condi- 
from Molds y 
tions of the skin— Ringworm, Thrush, and Moth. 
The moth patches, often called Liver spots, because 
believed to be due to an inactive liver, are found to be 
caused by mold spores which have gained access to 
