Fermentation Organisms a Laboratory Handbook
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It liquefies gelatine, and can be cultivated in an extract of hops. This bacillus is partly the cause of the spontaneous heating of hops, and forms trimethylamine and ammonia.
Finally, two bacilli have yet to be mentioned which cannot be classified in the above groups. One is Bacillus piluliformans, MUller-Thurgau. The rods are 3 /u to 10-5 /x long, most frequently 4 ft, to 6 /*, and are 0-75 /t broad. It causes in wine a remarkable disease described by Miiller-Thurgau. In a red wine it had for...med rounded corn-like grains, which clung to the sides of the bottle, but mostly to the bottom; these were in greater part detached by gently moving the bottle. The grains, of which as many as a hundred were found in a bottle, varied very much in size, some being hardly discernible, whilst others had a diameter of as much as 4-5 mm. The wine was of a darker colour than usual ; its flavour and smell were but slightly altered ; it was clear, but not of good quality.
Bacillus subtilis, Ehrenberg. Hay bacillus.
What to read after Fermentation Organisms a Laboratory Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Alb Albert Klocker to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It liquefies gelatine, and can be cultivated in an extract of hops. This bacillus is partly the cause of the spontaneous heating of hops, and forms trimethylamine and ammonia.
Finally, two bacilli have yet to be mentioned which cannot be classified in the above groups. One is Bacillus piluliformans, MUller-Thurgau. The rods are 3 /u to 10-5 /x long, most frequently 4 ft, to 6 /*, and are 0-75 /t broad. It causes in wine a remarkable disease described by Miiller-Thurgau. In a red wine it had for...med rounded corn-like grains, which clung to the sides of the bottle, but mostly to the bottom; these were in greater part detached by gently moving the bottle. The grains, of which as many as a hundred were found in a bottle, varied very much in size, some being hardly discernible, whilst others had a diameter of as much as 4-5 mm. The wine was of a darker colour than usual ; its flavour and smell were but slightly altered ; it was clear, but not of good quality.
Bacillus subtilis, Ehrenberg. Hay bacillus.
What to read after Fermentation Organisms a Laboratory Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Alb Albert Klocker to read onlineMoreLess
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