Malignant pustule, 42
Mashings, 3
Medium, mineral, for growing lactic vibrios, 293, 297 (footnote) Cohn’s formula, 294 (footnote) for growth of bacteria, 294
Medium, composition of, influence on life, 296
Microscopical study of yeast important, 23 formerly neglected in English breweries, 22-24
Microscopical examination of vibrios, 298, 299
Microzyma, 121; source of _mycoderma aceti_ according to Béchamp, 124
Milk, temperature of sterilization of, 34
Milk-sugar, growth of yeast in, 265
_Mother of vinegar_, _v._ mycoderma aceti
Moulds thrive in acid liquors, 36 functioning as ferments, 100, 101, and following pages, 111, 113, 129, 133 growth of, and production of alcohol, 257, 258 (footnote) suggested employment of, industrially, 261
Mucedines, 36, 40
_Mucor mucedo_ and _racemosus_ on must, 66
_Mucor racemosus_, different aspects of, 105 pure growth of, 128, and following pages
Mucor normal, growth of, 132 weight of to alcohol formed, 134, and following pages morphology of abnormal growth, 137
_Mucor mucedo_ distinguished from _racemosus_, 140 growth in double-necked flasks, 140, 141
Müntz, 323
Must, fermentation of, always regular, 3 pure fermentation of, 54, and following pages succession of ferments in, 227, 228
_Mycelium_ and _mycoderma vini_ on wine, 56, 65
Mycoderma in wort experiments, 70
_Mycoderma vini_, arborescent form of, 77 growth of pure, experiments on, 110, and following pages, 120 growth with _penicillium_, 112 with _mucor_, 112 endogenous sporulation, 151 (footnote)
_Mycoderma aceti_ transformations (Béchamp), 124 pure growth of, 124, and following pages
N
_Nageurs_ used in low fermentation, 9
Nature of liquids, influence on growths, 36, 73, 85
Natural liquids for pure growths, use of, 40, 41 experiments on, 47, and following pages
Neutrality, conditions of, as affecting sterilization of liquids, 34; explanation of fact, 35
Neutralization of acidity in pure growths, mode of, 126
New high ferment, _v._ high
New process of brewing, 391-393
Nitrogenous soluble parts of yeast, 319, 320
Nomenclature used by Pasteur purposely vague, 314
Normal growth of mucor, 132
O
Organic substances, have they any tendency to become organized? 33
Organic liquids sterilized by boiling, 34
Organizable globulines (Turpin), 123
Organisms and animal diseases, 42
_Ouillage_, 2
Oxidation of germ-free liquids, 57 processes of fungi, 261, and footnote of wort, excessive, injurious, 353, 354
Oxygen absorbed by blood, 50 by urine, 50 and fermentation, according to Gay-Lussac, 60 store-energy imparted to cells by, 134 no influence upon fermentation, (Béchamp), 178 (footnote) function in fermentation, experiments on, 238, and following pages influence on fermentation (Schützenberger and Pasteur), 253, 254 amount absorbable by yeast, 255 deficiency of, function in fermentation, 259 influence on products, 100, 108, 113 influence on morphology of moulds and ferments, 105, 106, 133, 137, 262 necessity of, to growth of yeast discussed, 280 unnecessary and adverse to vibrionic life, 284, and following pages necessary to bacterial life, 305 removal from solutions by bacteria, 295 growth of vibrios apart from, 302 compressed, influence on ferment life, 324 determination of, in worts (Schützenberger), 355, and following pages solubility-coefficients in water (Bunsen), 360 usual amounts in solution in brewers’ worts, 366, 367 changes in amounts during brewing processes, 369, 370 combination of, with hopped wort, 371, and following pages experiments on rapidity of combination, 376 on amount of, under brewing conditions, 379 in combination with wort not available for yeast, 380, 381 clarification of wort by, 385
P
Palate-fulness definition, 354, and footnote impaired by oxidation, 354
Parasites and their germs, 40 influence on animal diseases, 41
Pasteur’s repetition of Trécul’s experiments, 98, 99 subject of his inquiries stated, 311 experiments, exactness of, 95 (footnote)
Pasteurization, meaning and use, 15 (footnote)
Patches of froth in growth of pure yeast, 31
_Penicillium glaucum_ on must, 66 growth of pure, 86, and following pages precaution, 89 transformed into ferment (Trécul), 94 spores, varieties of, 97 production of alcohol by, 99, and following pages transformation into mycoderma, 109
Phenol for purifying yeasts, 232
Pitching, mode of, for pure beer, 342, and following pages flasks, 344 peculiar in London breweries, explanation, 350, 351
Plaster of Paris and yeast powder, 81, and following pages
_Ploussard_ grapes, experiments on, 161
Polymorphism of organisms, 84 (footnote), also _v._ transformation
Precautions for pure fermentation of must, 64 brewers’, to check disease-germs, 220, and following pages for pure anaërobian growth of yeast, 248
Preservation of yeast, 207
Preoccupation of liquids by organisms, 36, 109, 220
Products of fermentation variable, 276, 277
Price of beer as affected by losses from disease, 24
Proliferous pellicles, 121
Proportions of alcoholic products variable, 276, 277
Proportions of products diagnostic of the fermentation, 279
Proteic matter elaborated by cells, 335
“Pulling up,” 343
Pure growth of yeast, precautions for, 29-32 growths in natural liquids, 40, 41 wort and ferment, advantages of, 391-393
Purification of mixed ferments, 226, and following pages practical methods, growth in sweetened water, 230 shallow basins, 231 in acid and alcoholic liquids, 231 with aid of carbolic acid, 232
Putrid wort, ferments of, 5
Putrefaction prevented by use of sterilizing flask, 27 of yeast, cause of, 221 of tartrate of lime, 291
Q
Qualities of “high” and “low” beers, 12, 13, 19, 196
Quality of beer dependent on kind of ferment, 26, and following pages
R
Racking, 222 precautions necessary in, 351
Raulin’s fluid, 88 (footnote) improvement on Schützenberger’s oxygen process, 356, and following pages experiments on solubility of oxygen in worts, 361-363
Rayer on splenic fever, &c., 42
Reducing action of vibrios, 291
Rees, Dr., 150 (footnote)
Refrigerator, Baudelot’s, 387 (footnote)
Revival of mould-cells by aeration, 130, 131 (footnote), 138
Revival of starved yeast, 148, 208 vibrios, 301, 302
Ripening of fruits, 270, 271
Robin, Ch., mentioned, 93; strictures on Pasteur, 310, 311 recantation of views on fermentation, 314
S
_Saccharomyces apiculatus_, 71, and footnote, 150 _exiguus_, 185, _ellipsoideus_, 165 _pastorianus_ 151; mode of growth of, 167 two aspects, globular and filamentous, 168, 169 exhaustion and revival of, aspects, 172, and following pages occurrence as impurity in most ferments, 225 most suitable for growth experiments in sugar solutions, 332
_Saccharomyces pastorianus_, _ellipsoideus_, _apiculatus_ in must, 227, and following pages
_Sang de rate_, 43
Schützenberger on budding of yeast, 146, and footnote
Schützenberger’s strictures on Pasteur’s views answered, 252, and following pages process for determining oxygen in solutions, 355
Seasons, influence on success in brewing, 25 at which germs are absent on fruits, 58, 59
Secondary fermentation in English beers, 224
_Senescence_ of yeast cells, 208 gradual of yeast cells, experiments on, 245
Shallow basins for purification of yeasts, 231
Sodium hydrosulphite, _v._ hydrosulphite
Solubility-coefficients of oxygen in water (Bunsen), 360 in worts (Raulin), 361-363
Sour beer, ferments of, 5
Soundness of beer always dependent on purity of yeast, 26, 32
Specialization of ferment-variations, 197
Specimens, necessary precautions for taking, 126 (footnote)
Splenic fever, 42
Spontaneous fermentation used in must, not in beer, 4 fermentation or putrefaction prevented by use of sterilizing flask, 28 ferment, definition of, 182; experiment on, 184 generation, facts against, 51, 52, 57 supported by experimental errors, 62, 63 (Trécul’s theory of), 94, 95 impregnations, 65, 66, 69, 73, 79 use in isolating ferments, 77
Spores on grapes, gooseberries, &c., 54 of fungi widely distributed, 68
Statistics of breweries, 10 of French beer consumption, 17 (footnote)
Starved yeast, appearance of, 148
Stability of sterilized liquids, 286
_Stemphylium_ spores, 55 (footnote)
Sterilizing apparatus, 27, 29, 285 flask, 28
Sterilization-temperature of various liquids, 34
Stock beer, 223
Store beer, must be surrounded by ice, 16
Straw wine, peculiar fermentation of, 166
_Strength_, Pasteur’s use of word, 354 saving by the new process, 394
Submerged _penicillium_, 99 _aspergillus_, 101, and following pages _mycoderma_, 111, 113, and following pages _mucor_, 129, and following pages, 133
Submerging growths, precautions for, 91 (footnote)
Succession of transformations (Trécul’s scheme), 93, 94
Sugar decomposition by submerged cells, 114 different modes of, by different cells, 115 decomposed disproportionate to yeast formed, 237, and following pages variation of disproportion in different cases, 249 amount decomposed in a given time, as an index of fermentative energy (Schützenberger’s views), 252 solutions pure with mineral salts, growth of yeast in, 317, and following pages denial of the fact by Liebig and reply by Pasteur, 328, 329
Surface growth of yeast in pure culture, 31
Sweetened water for exhausting yeast, 169, 170, 190 for purification of yeasts, 230
T
Tartrate-acid of potash for purifying yeasts, 231 -dextro of lime, fermentation of, 284, and following pages products of, 288 ferment of, 290
Temperatures in use in London breweries, 8 (footnote) high, prejudicial to quality of “low” beer, 19 at which disease-ferments perish, 20; differs in different liquids, 34, 96 influence on fermentation, 129
Temperatures suitable for “high” or “low” yeasts respectively, 192 influence of on mixed “high” and “caseous” yeasts, 203 for observing active vibrios, 299
Theories of generation opposite stated, 397
Tieghem, Van, on ammoniacal urine, 45
Torula, sense in which used, 73 (footnote) varieties of, 77 non-fermentative species, 78
Transformation of ferments, according to Duval, 37 of non-fermentative to fermentative impracticable, 80 of _penicillium_ into yeast impracticable, 91 of ferment into moulds (Hoffmann), 92 series, Trécul’s scheme of, 93, 94 of _penicillium_ to _mycoderma_ (Ch. Robin), 109 (footnote) of _mycoderma vini_ refuted, 113 (footnote) Turpin’s system of, 122, and following pages of _mycoderma aceti_ (Béchamp), 124 historical account of views on, 128 (footnote) of _mucor_ (Bail), 127 of filamentous into globular yeast, 169 of yeast into _penicillium_, &c., impracticable, 333-335 mutual of low and high yeast, discussed, 192, 193 of “high” yeast into “caseous” ferment illusory, 203 of albumen, theory of the vintage, 272, 273 theory disproved generally, 273 (footnote)
Traube, Dr., on ammoniacal urine, 46 researches on fermentation, 282 theory of fermentation, 283 (footnote)
Trécul and Fremy, _v._ Fremy
Trécul’s theory of successive transformations, 93, 94 details of transformation experiments, 98 theory refuted, 99
_Trousseau_ grapes, experiments on, 162
“Turned” beer, ferments of, 5; filaments of, 23
“Turning out,” 367 (footnote)
Turpin, M., mentioned, 92
Turpin’s system of transformations, 122, and following pages, 113 (footnote)
Tyndall, letter to Pasteur, 399-401
U
Unsoundness of beer correlated with disease-organisms, 26, 32
Urea-ferment, the transformation of (Duval), 37
Urine, ammoniacal, 45, 46
Urine, sterilized, study of, 49, 50
