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
air[147], after having slightly shaken the flask, A, to stir up the
deposit at the bottom. There was then a pressure, due to carbonic acid
at the end of the delivery tube of this latter flask, at the point _a_,
so that on opening the taps _r_ and _s_, the deposit at the bottom of
flask A was driven over into flask B, which in consequence was
impregnated with the deposit of a fermentation that had been completed
fifteen days before. Two days after impregnation, the flask B began to
show signs of fermentation. It follows, that the deposit of vibrios of a
completed butyric fermentation may be kept, at least for a certain time,
without losing the power of causing fermentation. It furnishes a butyric
ferment, capable of revival and action in a suitable, fresh, fermentable
medium.
The reader who has attentively studied the facts which we have placed
before him cannot, in our opinion, entertain the least doubt on the
subject of the possible multiplication of the vibrios of a fermentation
of lactate of lime out of contact with atmospheric oxygen. If fresh
proofs of this important proposition were necessary, they might be found
in the following observations, from which it may be inferred that
atmospheric oxygen is capable of suddenly checking a fermentation
produced by butyric vibrios, and rendering them absolutely motionless,
so that it cannot be necessary to enable them to live. On May 7th, 1862,
we placed in the oven a flask holding 2·580 litres (4-½ pints), and
filled with the solution of lactate of lime and phosphates, which we had
impregnated on the 9th with two drops of a liquid in butyric
fermentation. In the course of a few days fermentation declared itself:
on the 16th it was in progress, but feebly; on the 18th it was active;
on the 30th it was very active. On June 1st it yielded hourly 35 c.c.
(2·3 cubic inches) of gas, containing ten per cent. of hydrogen. On the
2nd we began the study of the action of air on the vibrios of this
fermentation. To do this we cut off the delivery-tube on a level with
its point of junction to the flask, then with a 50 c.c. pipette we took
out that quantity (1-3/4 fl. oz.) of liquid which was, of course,
replaced at once by air. We then reversed the flask with the opening
under the mercury, and shook it every ten minutes for more than an hour.
Wishing to make sure, to begin with, that the oxygen had been absorbed,
we connected under the mercury the beak of the flask by means of a thin
india-rubber tube filled with water, with a small flask, the neck of
which had been drawn out, and was filled with water; we then raised the
large flask with the smaller kept above it. A Mohr’s clip, which closed
the india-rubber tube, and which we then opened, permitted the water
contained in the small flask to pass into the large one, whilst the gas,
on the contrary, passed upwards from the large flask into the small one.
We analyzed the gas immediately, and found that, allowing for carbonic
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