Studies on Fermentation: The diseases of beer, their causes, and the means of preventing themPasteur, Louis
Science
Studies on Fermentation: The diseases of beer, their causes, and the means of preventing them
Pasteur, Louis
Beer; Fermentation
In Plate VII. (left side) there is represented a field of yeast,
magnified 400 times. We see a mass of disjointed cells, such as appear
after fermentations without sufficient aliment; of the kind represented
some are nearly spherical, others oval or cylindrical, more or less
elongated. If we mix a little of this yeast, of about the size of a
pin’s head, with wort, and put the wort into a small, shallow,
flat-bottomed basin, having a surface of about 1 square decimetre (10
sq. ins.) exposing it to the surrounding temperature, we shall find next
day the bottom of the basin covered with a fine white deposit, of the
forms of which we give a sketch in the right half of the plate. In this
it will at once be observed that the cells sown have lost their interior
granulations, having become more transparent and filled with a
gelatinous protoplasm. The principal difference between the two halves
of the plate consists in this, that whereas the cells in the left half
are isolated and granular, those in the right half are more inflated,
more transparent, and provided with buds, which may be seen in every
stage of development, from their first appearance till they become as
large as the parent cells. They continue to grow until they detach
themselves; then they bud in their turn, so that the same figure may
furnish examples of cells of the first, second, and third generations.
In the right half, the protoplasm contained in the cells exhibits
circular spots or vacuoles, which may be made to appear lighter or
darker than the rest of the cell by slight movements of the object-glass
of the microscope. These spots are due to a migration of the protoplasm
towards the sides; they commonly occur in yeast cells the vitality of
which, from deficient nourishment, has become suppressed—the shrivelled
appearance which they then assume being due to their being forced to
live upon themselves, so to speak. However, by introducing such cells
into a nutritive and aerated liquid the vacuoles quickly disappear.
[Illustration: Plate 7. Yeast-cells—Worn out and Dissociated (left),
after Revival in a Sweet Wort (right).]
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