The student's manual of yeast culture / by Grove Johnson.

  • Johnson, Grove.
Date:
[1908?]
Catalogue details

Licence: In copyright

Credit: The student's manual of yeast culture / by Grove Johnson. Source: Wellcome Collection.

    26/220 (page 2)
    pure yeast, the answer, at first sight, might seem simple enough, and, speaking broadly, without giving much thought to the subject, one might reply that the special object to be kept in view in the cultivation of pure yeast is to obtain alco- holic fermentation. Let us consider the subject a little further. It is true that the distiller has this consideration brought to bear upon him with greater emphasis than the brewer, for in his case the production of the greatest quantity of alcohol from a given per- centage of saccharine matter in solution is a matter of vital necessity. Therefore the obtainment of a type of yeast capable of reducing the specific gravity of his washes to the lowest degree possible becomes a consideration above all others in im- portance. The brewer, however, approaches the subject from a different standpoint. His object is not merely to .split up saccharine matter into alcohol and carbon dioxide—other weighty considerations 2-