Acetous, or Acetic, fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus or ferment (Mycoderma aceti).
A genus of microörganisms of which the acetic ferment (Mycoderma aceti), which converts alcoholic fluids into vinegar, is a representative.
Like all other plants, Mycoderma aceti will flourish only under certain favourable conditions.
Finally, we may sow the nitric ferment in calcined earth and cause nitrification to occur therein as surely as we can bring about a fermentation in wine by sowing Mycoderma aceti in it.
These pellicles are made up of myriads of globules of Mycoderma aceti.
Often, also, theMycoderma vini appeared after some days upon the surface of the liquid.
I should only have to sow in it the day before almost invisible particles of newly-formed mycoderma aceti.
It is shown by the experiments of Pasteur that the mycoderma aceti can live on vinegar already formed, maintaining its power of fixing the oxygen on certain constituents of the liquid.
Let the reader try to imagine the millions upon millions of little mycodermaparticles which would come to life in that one day.
These albuminoid matters, however, contribute to the acetic fermentation, but only as being an aliment to the mycoderma aceti, and notably a nitrogenous aliment.
Conversely, the mycoderma vini sown on wines that have grown old in casks or in bottles will refuse to multiply.
But it is then that the mycoderma aceti appears, and multiplies with a facility so much the greater that it draws its first nourishment from the cells of the mycoderma vini.
He studied acetic fermentation, and found it to be the work of a minute fungus, the mycoderma aceti, which, requiring free oxygen for its nutrition, overspreads the surface of the fermenting liquid.
They moreover serve as a support for the ferment, which is still, according to him, the mycoderma aceti, under the mucous form proper to it when submerged.
These decisive proofs of the true part played by the little microscopic fungus, by this flower of vinegar, this mycoderma aceti, are thus formulated by Pasteur.
The mycoderma aceti has played so large a part in the early pages of this book that it is not necessary to go back upon it here.
What we have said of Penicillium glaucum will apply equally to Mycoderma cerevisiae.
To bring about the transformation of the yeast of beer into mycoderma cerevisiae or into penicillium glaucum we must accept the conditions under which these two forms are obtained.
Cause, Mycoderma aceti; medium, wine and other alcoholic liquids; result, the formation of vinegar.
In the ordinary manufacture this is accomplished by the vegetable cells ofMycoderma aceti.
Torula, in fact, converts the grape juice into alcohol, and Mycoderma aceti converts the alcohol into vinegar.
He then went on to vinegar--vin aigre, acid wine--which he proved to be produced by a fermentation set up by a little fungus called Mycoderma aceti.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "mycoderma" in a variety of sentences. We hope that you will now be able to make sentences using this word.
