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Updated: May 23, 2025
It may carry on its life as a ferment or not, and after having lived without manifesting the slightest symptom of fermentative character, it is quite ready to manifest that character when brought under suitable conditions. The fermentative property, therefore, is not a power peculiar to cells of a special nature.
All dishes rich in sugar, as cake, candy, preserves, and jelly, should be indulged in with moderation; or where there is a tendency to fermentative indigestion, they should be wholly avoided. All dishes known to be difficult of digestion, as hot breads, pastry, cheese, fried dishes, and rich salads, should be cut off the menu, since these readily overtax an already weakened digestive system.
The force of Liebig's authority and the brilliancy of his expositions led to the wide acceptance of his views and the temporary obscurity of the relation of microscopic organisms to fermentative and putrefactive processes. The objections to Liebig's views were hardly noticed, and the force of the experiments of Schwann was silently ignored.
Here, however, we are dealing with UNINJURED FRUITS IN CONTACT WITH CARBONIC ACID GAS. Our theory, on the other hand, which, we may repeat, we have advocated since 1861, maintains that all cells become fermentative when their vital action is protracted in the absence of air, which are precisely the conditions that hold in the experiments on fruits immersed in carbonic acid gas.
The result of the whole is the slow preparation of the commercial product. It is during the final fermentative processes that the peculiar colour and flavour of the snuff are developed, and it is during the fermentation of the leaves of the smoking tobacco either the original fermentation or the subsequent ones that the special flavours and aromas of tobacco are produced.
In the several fermentative processes which occur in the preparation there is no question that micro-organisms aid the tobacco producer and manufacturer. Bacteria produce the first fermentation that follows the drying, and it is these organisms too, in large measure, that give rise to all the subsequent fermentations, although seemingly in some cases purely chemical processes materially aid.
Since they are abundant everywhere, it is necessary to count upon their attacking with certainty any fermentable substance which is exposed to air and water. Hence they are frequently the cause of much trouble. In the fermentative industries they occasionally cause an improper sort of fermentation to occur unless care is taken to prevent undesired species of bacteria from being present.
In some of the examples to be mentioned the influence of bacteria is profound and fundamental, while in others it is only incidental. The fermentative industries of civilization are gigantic in extent, and have come to be an important factor in modern civilized life. The large part of the fermentation is based upon the growth of a class of microscopic plants which we call yeasts.
A growing number of observations was accumulating, pointing toward a probable causal connection between fermentative and putrefactive processes and the growth of microscopic organisms; but these observations were known only to a few, and were ignored by the majority of scientists.
Upon them the farmer is dependent for the fertility of his soil and the possibility of continued life in his crops. Upon them the dairyman is dependent for his flavours. Upon them important fermentative industries are dependent, and their universal powers come into action upon a commercial scale in many a place where we have little thought of them in past years.
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