ON ALCOHOLIC FERMENTS. 
223 
ART. XL1X. — MEMOIR ON ALCOHOLIC FERMENTS. 
BY M. BOUCH A.RDAT. 
The author proposes, in this memoir, more especially to 
make known two kinds of alcoholic ferments, which he 
distinguishes from beer yeast, and to notice the principal 
characters of the alcoholic ferments whose existence he ad- 
mits. The following table presents a summary of the cha- 
racters of these three kinds of ferments: — 
FERMENT OP BEER (fer- 
menturn cerevisias.*) 
1. Globules sometimes 
perfectly round, but ordi- 
narily ovoid. These glo- 
bules are not flattened like 
those of the blood, but they 
have a very regular sphe- 
roidal form, like the albu- 
minous globules of the 
brain. The diameter of 
these globules varied, in 
my observations, from _L. 
to of a millimetre in 
15 
diameter. 
2. The greater number 
of the globules of beer- 
yeast are well isolated from 
one another ; some, how- 
ever, have on the side a 
smaller globule, which is 
not simply in juxtaposi- 
FERMESfT OF DREGS, 
( fermentum faecis.) 
1. Globules most fre- 
quently perfectly round ; 
some, however, are 
ovoid ; they are not flat- 
tened like those of the 
blood, but they have a 
very regular spheroidal 
form : they greatly re- 
semble the albuminous 
globules of the brain. 
The diameter of these 
globules varies from 
_1 to_i_. 
2 14 2 2 8 
2. Almost all the 
globules of dregs-yeast 
are isolated. Some, how- 
ever, have on the side a 
smaller globule, which 
is not simply in juxta- 
position, but which ap- 
BEACIC FERMENT, (fsV' 
merit um nigrum.) 
1. Globules perfectly 
round ; they are not 
flattened like those of 
the blood. The dimen- 
sions of these globules 
vary from_A_ to _ i _ of 
J 228 2T0 
a millimetre. 
2. All the globules of 
black yeast are isolated ; 
when they are connect- 
ed, or when they have 
on the side small glo- 
bules annexed, they are 
transformed, and no 
* I have adopted, as a generic name, the old word fermentum. I have not 
admitted the names of mycoderma and torula, proposed by M. Demaziere and 
Turpin, because they apply to a state of ferment in which this modified orga- 
nized body has no action on a solution of sugar. 
