Yeast | Page 8

another vessel containing a fermentable solution of sugar, and he put one inside the other; and in this way you see the fluid parts of the yeast were able to pass through with the utmost ease into the sugar, but the solid parts could not get through at all. And he judged thus: if the fluid parts are those which excite fermentation, then, inasmuch as these are stopped, the sugar will not ferment; and the sugar did not ferment, showing quite clearly, that an immediate contact with the solid, living torula was absolutely necessary to excite this process of splitting up of the sugar. This experiment was quite conclusive as to this particular point, and has had very great fruits in other directions.
Well, then, the yeast plant being essential to the production of fermentation, where does the yeast plant come from? Here, again, was another great problem opened up, for, as I said at starting, you have, under ordinary circumstances in warm weather, merely to expose some fluid containing a solution of sugar, or any form of syrup or vegetable juice to the air, in order, after a comparatively short time, to see all these phenomena of fermentation. Of course the first obvious suggestion is, that the torula has been generated within the fluid. In fact, it seems at first quite absurd to entertain any other conviction; but that belief would most assuredly be an erroneous one.
Towards the beginning of this century, in the vigorous times of the old French wars, there was a Monsieur Appert, who had his attention directed to the preservation of things that ordinarily perish, such as meats and vegetables, and in fact he laid the foundation of our modern method of preserving meats; and he found that if he boiled any of these substances and then tied them so as to exclude the air, that they would be preserved for any time. He tried these experiments, particularly with the must of wine and with the wort of beer; and he found that if the wort of beer had been carefully boiled and was stopped in such a way that the air could not get at it, it would never ferment. What was the reason of this? That, again, became the subject of a long string of experiments, with this ultimate result, that if you take precautions to prevent any solid matters from getting into the must of wine or the wort of beer, under these circumstances--that is to say, if the fluid has been boiled and placed in a bottle, and if you stuff the neck of the bottle full of cotton wool, which allows the air to go through and stops anything of a solid character however fine, then you may let it be for ten years and it will not ferment. But if you take that plug out and give the air free access, then, sooner or later fermentation will set up. And there is no doubt whatever that fermentation is excited only by the presence of some torula or other, and that that torula proceeds in our present experience, from pre-existing torulae. These little bodies are excessively light. You can easily imagine what must be the weight of little particles, but slightly heavier than water, and not more than the two-thousandth or perhaps seven-thousandth of an inch in diameter. They are capable of floating about and dancing like motes in the sunbeam; they are carried about by all sorts of currents of air; the great majority of them perish; but one or two, which may chance to enter into a sugary solution, immediately enter into active life, find there the conditions of their nourishment, increase and multiply, and may give rise to any quantity whatever of this substance yeast. And, whatever may be true or not be true about this "spontaneous generation," as it is called in regard to all other kinds of living things, it is perfectly certain, as regards yeast, that it always owes its origin to this process of transportation or inoculation, if you like so to call it, from some other living yeast organism; and so far as yeast is concerned, the doctrine of spontaneous generation is absolutely out of court. And not only so, but the yeast must be alive in order to exert these peculiar properties. If it be crushed, if it be heated so far that its life is destroyed, that peculiar power of fermentation is not excited. Thus we have come to this conclusion, as the result of our inquiry, that the fermentation of sugar, the splitting of the sugar into alcohol and carbonic acid, glycerine, and succinic acid, is the result of nothing but the vital activity of this little fungus, the torula.
And now comes the further exceedingly difficult inquiry--how is it that