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 some cases,” this author writes, “and under favourable
circumstances, I have been able to see the ferment produce filaments,
both small specimens that could be examined immediately under the
microscope, and also large specimens, and I have recognized, amongst
other varieties, _penicillium glaucum_, _ascophora mucedo_, _ascophora
elegans_, and _periconia hyalina_, sometimes isolated, sometimes
intermixed. This result is most easily to be obtained by the following
method:—Pour a small quantity of water into a test-tube, which should
then be placed slantingly: introduce some fresh yeast into the middle
part of the tube, and close the tube with a wad of cotton, to prevent
the entrance of exterior particles of dust. In this vapour-filled
receptacle we shall sometimes see flakes develop. It seems that Messrs.
Berkeley and G. H. Hoffmann have also obtained _penicillium_ from
ferment, by a similar process.”[57]
Why, however, should it not be admitted that _penicillium_ found under
such conditions may be derived from spores of that growth, adhering to
the sides of the tube before it is closed with the wad, or mixed with
the yeast that is put into the tube?
The facts alleged during the last few years by M. Bail, who persists in
his views, in spite of their apparently greater exactness, are also far
from being satisfactory.[58]
M. Trécul, who is almost the only one in France, besides Messrs. Ch.
Robin and Fremy, to participate in these errors, does not confine
himself to affirming the change of the spores of _penicillium_ into
yeast, and _vice versâ_; his system is a far more extensive one.
“According to my observations,” he says, “there would be the following
series of changes; albuminous matter changed into _bacteria_, or
directly into alcoholic ferment, or into _mycoderma_; _bacteria_ into
lactic ferment, there becoming immoveable; lactic ferment into alcoholic
ferment; alcoholic ferment into _mycoderma cerevisiæ_; finally,
_mycoderma cerevisiæ_ into _penicillium_.[59]”
M. Trécul does not stop here. He goes on to explain the principal of
these changes, as though his testimony were quite beyond refutation:
Public-domain text, read in full here on John Shaqi.
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