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A. Petersen's Thermostat for Low Temperatures.
Pfeiffer's Microscope Heating Apparatus
7. Apparatus for Spore Cultivation
Gypsum Blocks and their Containing Vessels
Sterile Water Holder
8. Moist Chambers
Hollow Glass Slips
Ranvier's Moist Chamber
Böttcher's Moist Chamber
Stand for Moist Chambers
9. Additional Apparatus
Pipettes.
Rubber Tubing for Flasks
Platinum Brush
II. NUTRIENT MEDIA—
1. Liquid Media
Beer Wort
Water
Yeast Water
Meat Extract.
79
Preservation on Cotton Wool or Filter Paper (after Hansen) 117
Preservation of Bacteria
117
7. Counting of Yeast Cells and Seeding with a Definite Number
of Cells
126
Testing the Contents of the Pure Culture Apparatus
Testing the Contents of Fermenting Vessels
Lindner's Drop Culture.
9. Hansen's Test of the Stability of Beer in Cask
10. The Biological Analysis of Water, Air and Soil
Principles of the Technical Analysis of Water, Air and Soil
The Hygienic Analysis of Water (after Koch)
Water Analysis for Brewery Purposes (after Hansen)
Schwackhöfer's Standard of Fitness of a Brewery Water
Holm's Results
Hansen's Analyses of Air
Hansen's Results
Soil Analyses.
11. Hansen's Pure Culture System in Fermentation Industries
The Pure Culture System in Bottom Fermentation Breweries
The Hansen-Kühle Pure Culture Apparatus.
150
154
155
156
158
.
The Pure Culture System in Top Fermentation Breweries.
The Pure Culture System in Wine Manufacture .
163
164
The Pure Culture System in the Manufacture of Cider
The Pure Culture System in the Manufacture of Spirit and
Pressed Yeast
SECTION III. THE MICRO-ORGANISMS OF MOST IM-
PORTANCE IN THE FERMENTATION INDUSTRY.
(Pp. 170-345.)
I. TRUE FUNGI (EUMYCETES)
1. ALGÆ FUNGI (PHYCOMYCETES) .
168
ZYGOMYCETES
Mucoraceæ
General Characteristics
(1) Mucor
M. Mucedo, p. 177; M. racemosus, p. 179; M. erec-
tus, p. 180; M. oryzæ, p. 181; M. (Amylomyces)
Rouxii, p. 181; M. spinosus, p. 183; M. alternans,
p. 183; M. corymbifer, p. 183.
(2) Rhizopus
Rh. nigricans, p. 184; Rh. oryzæ, p. 185.
171
174
184
General Characteristics, p. 249; Grouping according
to Action on Sugars, p. 249; S. cerevisiæ I., p. 251;
Carlsberg Bottom Yeast No. 1, p. 252; Carlsberg
Bottom Yeast No. 2, p. 252; Four Species of Brewery
b
Bottom Yeast Described by Will, p. 252; Beer Top
Yeast, p. 253; Distillery Top Yeast, p. 253; S. Pas-
torianus I., p. 254; S. Pastorianus II., p. 255; S.
Pastorianus III., p. 256; S. ellipsoideus I., p. 257;
Johannisberg II., p. 258; Walporzheim, p. 258;
S. ellipsoideus II., p. 258; Two Disease Yeasts
Isolated by Will, p. 259; S. Ilicis, p. 259; S. Aqui-
folii, p. 260; S. Vordermanni, p. 260; S. pyriformis,
p. 261; S. Marxianus, p. 261; S. exiguus, p. 262;
S. anomalus, p. 262; S. membranæ faciens, p. 264;
S. Bailii, p. 265; S. mali Duclauxi, p. 265; S. car-
tilaginosus, p. 266; S. fragilis, p. 266; Kefir, p. 266;
Mazun, p. 267; S. Ludwigii, p. 267.
Sch. Pombe, p. 269; Sch. octosporus, p. 270; Sch.
mellacei, p. 271.
2ND ORDER: PERISPORACEÆ.
General Characteristics, p. 271; Anixiopsis stercoraria,
p. 272; The Relation between Vegetable Growth
and Perithecium Formation, p. 272; Damage in the
Brewery, p. 273; Preservation in the Laboratory,
p. 273.
Aspergilleæ
1. Aspergillus
A. glaucus, p. 274; A. oryzæ, p. 277; Manufacture of
Saké, p. 277; A. fumigatus, p. 277; A. niger, p.
277.
2. Penicillium
P. glaucum, p. 278.
PAGE
269
271
274
278
Sph. Tulasnei, p. 283; The Conidial Form Clados-
porium herbarum, p. 283; Hormodendron clados-
porioides, p. 285.
S. Fuckeliana, p. 286; The Conidial Form Botrytis
cinerea, p. 286.
B. FUNGI IMPERFECTI
289
The Torula Species.
Hansen's Seven Torula Species, p. 290; Rich. Meiss-
ner's Eleven Slime Yeasts, p. 292.
Saccharomyces apiculatus
294