from the GNU version of the Collaborative International Dictionary of English
- n. One of the forms in which bacteria group themselves; a more or less thick layer of motionless but living bacteria, formed by the bacteria uniting on the surface of the fluid in which they are developed. This production differs from the zoöglœa stage of bacteria by not having the intermediary mucous substance.
- n. A genus of microörganisms of which the acetic ferment (Mycoderma aceti), which converts alcoholic fluids into vinegar, is a representative. Cf. Mother.
from The Century Dictionary and Cyclopedia
- n. A genus or form-genus under which certain of the fermentation-fungi are known. See fermentation, and mother, 2.
Sorry, no etymologies found.
Saccharomyces cerevisiae and Candida mycoderma contribute to the pleasant flavor.
Saccharomyces cerevisiae and Candida mycoderma contribute to the flavour. 7 Banigo et al. 8 suggested the use of a mixed inoculum rouxii.
The researches of Pasteur showed the process of oxidation to be due to a microscopical fungus (mycoderma aceti), possessing the power of condensing oxygen and conveying it to the fermentable substance.
These numbers, however, must vary sensibly with the nature of the mould employed, and also with the greater or less activity of its development, because the phenomena is complicated by the presence of accessory oxidations, such as we find in the case of mycoderma vini and aceti, to which cause the large absorption of oxygen in our last experiment may doubtless be attributed.
ANAEROBIAN, that is to say, it lives in a liquid deprived of free oxygen; and to become mycoderma or penicillium it is above all things necessary that it should be placed in air, since, without this, as the name signifies, an aerobian being cannot exist.
These changes in the vegetative forms are scarcely perceptible, in the case of penicillium and mycoderma vini, but they are very evident in the case of aspergillus, consisting of a marked tendency on the part of the submerged mycelial filaments to increase in diameter, and to develop cross partitions at short intervals, so that they sometimes bear a resemblance to chains of conidia.
The vats were often infested by small worms ( "vinegar eals") which disputed with the mycoderma for the oxygen, killed it through submersion, and caused the loss of batches that had been under troublesome preparation for months.
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.
Notwithstanding that Turpin and Trécul may assert to the contrary, yeast, in contact with air as it was under the conditions of the experiment just described, will not yield mycoderma vini or mycoderma cerevisiae any more than it will penicillium.
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