Title: Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods
Identifier: bacteriologicalm00schn (find matches)
Year: 1915 (1910s)
Authors: Schneider, Albert, 1863-1928
Subjects: Bacteriology; Food; Drug adulteration; Bacteriology
Publisher: Philadelphia, P. Blakiston's Son & Co
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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FERMENTED FOODS AND DRINKS 215 at io° C. and are killed at a temperature above 350 C. The so-called mother of vinegar consists of an agglutinated mass of Mycoderma aceti and is used as a starter in the manufacture of vinegar. Thus far it has not been possible to isolate the vinegar ferment or enzyme from the living cells which form it. There are also acids of nonalcoholic origin formed by living ferments, such as oxalic acid, malic acid, citric acid and others,
Text Appearing After Image:
Fig. 72.—Types of yeast organisms and yeast sporulation. A, Saccharomyces pasteurianus showing spore formation in fours and eights (after Bioletti); B, Schizosaccharomyces odosporus, showing simple septation instead of budding, and spore formation (after Schionning); C, Saccharomyces anomalus, vegetative cells and spore sacs.—(Marshall, after Kayser.) which appear to be derived from the direct fermentation of sugars. Citric acid is formed from sugars through the activity of two fungi, Citromyccs pfefferianus and C. glaber. Saccharo- myces hansenii forms oxalic acid from mannit and galactose, with- out the intermediary alcohol formation. The following are the more important products in which there is alcohol formation through the action of yeast organisms.

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