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While the fruit remains whole these germs have no power to invade the juice, and even when the skins are broken the conditions are less favorable for their work than for that of the moulds, which are the cause of the rotting of fruit. But when fruit is crushed and its juice pressed out, the Saccharomycetes are carried into it where they cannot get the oxygen they need from the air.
The botanist classes them as Saccharomycetes, of which there are several varieties. Germs of Saccharomycetes are found on the surfaces and stems of fruit as it is ripening.
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