Fermentation organisms : a laboratory handbook / by Alb. Klöcker; translated from the german by G. E. Allan and J. H. Millar.

Date:
1903
Catalogue details

Licence: In copyright

Credit: Fermentation organisms : a laboratory handbook / by Alb. Klöcker; translated from the german by G. E. Allan and J. H. Millar. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    PAGE The Higher P^ungi (Mycomycetes) 186 A. Ascomycetes 186 1st Order ; GYMNOASCE.fE 186 True Yeast Fungi (8accharomycetes) .... 186 Genera] .......... 186 1. The Saccharomycetes Distinct Fungi . . . 186 2. Structure and Shape of Yeast Cells . . . 187 The Cell Contents ...... 187 The Cell Wall and its Gelatinous F'ormation . 189 Shape of the Cells ...... 190 8. Modes of Propagation ...... 191 Budding ........ 191 Spore Formation ....... 203 4. The Chemical Constituents of the Cell . . . 211 5. PYrmentation Phenomena ..... 212 P’’ennents ........ 212 Influence of Air and Temperature on P''ernienta- tion ......... 214 Plnergy of Fermentation and Fermenting Power ........ 217 Permeability of the Cell Membrane . . . 217 Products of Fermentation ..... 218 Auto-P'ermentation ...... 219 Yeast Types ........ 219 6. Injurious and Stimulating Influence of Chemical and Physical Factors ..... 222 Influence of Chemical P'^actors .... 222 Influence of Physical Factors .... 224 7. Vitality of Yeast in Nutrient Solutions and in the Dry State ....... 227 8. Disease Yeasts and Mixed Fermentations . . 228 Diseases caused by Fermentation Products . 228 Diseases caused by Turbidity .... 229 Competitive Relations ...... 229 9. Variation 233 Temporary Varieties ...... 233 Permanent Varieties ...... 236 Practical Results and Variation in Practice . 241 10. Circulation in Nature ...... 246 Systematic ......... 249 1. Saccharomyces 249 General Characteristics, p. 249 ; Grouping according to Action on Sugars, p. 249 ; S. cerevisi£e I., p. 251 ; Carlsberg Bottom Yeast No. 1, p. 262 ; Carlsberg Bottom Yeast No. 2, p. 252; Four Species of Brewery h