Synopses & Reviews
MICRO-ORGANISMS AND FERMENTATION - 1900 Iornls a coillplclnelrt to the test-hooks vhicll treat mainly of the chc1nic il side of the subject. I ha-e attellrpte l to give i I s-eview o Z t1d. c. X-izo c lecl le cle 2 ossens in th is, fi e7r l, ancl iltt-e clescri becl the -ill-ious inctl ods o f ill-estig tiolrw hicll in the course of t i r e have pro-e 1 of inrportance. I i r tliscussiilg tllc orgt nisli o s f fen lcntation mcl their relation to industry, there are tu-o names vhich more especially i t t r i cotu r att ei tiolll, l ii111 11, P t t C f I, i l l the oltlelli tc rnturc, tund Hn 72sen in the illore recent literature of on-slhject. Sincc this booli is intenclet1 to give it11 account ol the lwc, sf 71t f c c s l t l - o i o n f t the scic rce, it is evident that the investig tions fro111 tile Curlsl, erg Laboratory lnust occupy i r p o r t ipzo s ittio n. In Cllapters V. and VI. -ill be found an accurate lescription of H hi7 s e i s theoretical iilvestigations 011 the alcoholic yeasts, of his methods for the pure cultivation and analysis of yeast likewise an account of tlre use of pure yeast on n iilsnulacturiny scale, aiid of the results obt, ained with it in bre-eriesc, listilleries, ancl pressed yeast factories, r l t l in the prcparatiolr of wines froin the grape and othel f m i ts. This book thus appeals to chemists, botanists, and bio logists, likewise to those technologists who are engaged in the fer nentation industries. In the bibliographical list I have included all important works of both the olcler ancl Inore recent literature which are of interest to the scientist and technologist. PREFdC E TO TIIE THIRD EDITION. A C RE. IT portion of this eclition has been eitirely re- vritterl and consiclernbly enlargecl. Anlong its new features, I may nlention a biological treatment, performecl in my laboratory, of several English high-fermentation yeasts, isolated fro111 yeast usecl in breweries and clistilleries in various parts of Great Britain, uncl a sulnrllary of observations, made in iny laboratory in the course of years, on the variations which yeast undergoes cluring its use in, f i c t o i e s further, descriptions of some particularly interesting yeast hpecies liscorcretl i recent years and, finally, a concise account of the org inisins occurring in milk, and of the use of pure cultures of lactic acid bacteriit in dairies and clistilleries. These en1 zrgements llavc necessit-atecl the insertion of iL coilsiderable nu nber of new figures. Mr. S. H. navies, X. Sc., has kindly revised, linguistically, all the new sections insertecl in this eclition. I therefore tender him my hearty thanks. ALFRED JORGEXSEN. xii TABLE OF CONTENTS. f Tlr e Behaviour of tlle Saccharornycetes and Similar Fungi towards the Carbohydrates ancl other Constituents of the Nutritive Liquid-Diseases in Beer, g Variations in the species of Saccharomycetes, - h Gelatinous Formation secreted by the Budding-fungi, Sti-ucture and General Nature of the Yeast-cell, - - - - Classification of the Saccharomycetes, - - - - - - Saccharomyces Cerevisiae I., - - - - - - - - S lccharomyces Past oriailus I., - - - - - - - Saccharomyces Pastorianus III., - - - - - - - Saccharomyces ellipsoideus I., - - - - - - - Saccharonly ces ell ipsoYdeus II...