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 the above figure we should remark the chain of large cells and
long-jointed processes, _a_, _b_, _c_, _d_ : _d_ is one of the cells
that we sowed; it has become transparent, and its contents, which are
slightly granular, have lost their brownish tint; _c_ is a large cell
which sprang from the preceding one; its outline is clear, and it is
full of fine, yellowish granules, which present a perfect resemblance to
the large ferment-cells of fruits, proceeding from the germ-cells on the
surface of those fruits, when it begins to appear in sweet juices; _b_
is a long filament, sprung from the preceding cell; and, last of all,
_a_ is a joint and its bud, in which the border is not yet very clearly
defined; it has scarcely any granules, and is finer than the others,
belonging, in short, to the small ferment form represented in Plate XI.
Here, then, we see the transition of the large ferment to the small, on
the same branch, after two generations from the germination of the
germ-cell _d_. This observation corroborates the opinion maintained by
us, that in Figs. 33, 34, 36, as in Plate X., we have not a mixture of
two ferments, the one consisting of large, elongated filaments, the
other of small cells, but one and the same ferment, the differences in
the form and size of which depend on particular conditions. The smallest
ferment-form very soon becomes the only one visible, and it preserves
its peculiar appearance in successive growths from inability to return
to the full, elongated, filamentous forms before undergoing a prolonged
exhaustion. The ferment of _mucor_ would probably afford similar
indications: it would be very interesting to find out.
[Illustration: Fig. 37. 1 Div. = 1/450th of millimetre (1/11250th of
in.).]
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