Part 2 (1/2)
This has been done experimentally and proves to be feasible. In practice, however, vinegar makers find that simpler methods of obtaining a starter--by means of which they procure a culture nearly though not absolutely pure--are perfectly satisfactory. It is uncertain whether really pure cultures will ever be used in this industry.
LACTIC ACID.
The manufacture of lactic acid is an industry of less extent than that of acetic acid, and yet it is one which has some considerable commercial importance. Lactic acid is used in no large quant.i.ty, although it is of some value as a medicine and in the arts. For its production we are wholly dependent upon bacteria. It is this acid which, as we shall see, is produced in the ordinary souring of milk, and a large number of species of bacteria are capable of producing the acid from milk sugar. Any sample of sour milk may therefore always be depended upon to contain plenty of lactic organisms. In its manufacture for commercial purposes milk is sometimes used as a source, but more commonly other substances.
Sometimes a mixture of cane sugar and tartaric acid is used. To start the fermentation the mixture is inoculated with a ma.s.s of sour milk or decaying cheese, or both, such a mixture always containing lactic organisms. To be sure, it also contains many other bacteria which have different effects, but the acid producers are always so abundant and grow so vigorously that the lactic fermentation occurs in spite of all other bacteria. Here also there is a possibility of an improvement in the process by the use of pure cultures of lactic organisms. Up to the present, however, there has been no application of such methods. The commercial aspects of the industry are not upon a sufficiently large scale to call for much in this direction.
At the present time the only method we have for the manufacture of lactic acid is dependent upon bacteria. Chemical processes for its manufacture are known, but not employed commercially. There are several different kinds of lactic acid. They differ from each other in the relations of the atoms within their molecule, and in their relation to polarized light, some forms rotating the plane of polarized light to the right, others to the left, while others are inactive in this respect. All the types are produced by fermentation processes, different species of bacteria having powers of producing the different types.
BUTYRIC ACID.
Butyric acid is another acid for which we are chiefly dependent upon bacteria. This acid is of no very great importance, and its manufacture can hardly be called an industry; still it is to a certain extent made, and is an article of commerce. It is an acid that can be manufactured by chemical means, but, as in the case of the last two acids, its commercial manufacture is based upon bacterial action. Quite a number of species of bacteria can produce butyric acid, and they produce it from a variety of different sources. Butyric acid is a common ingredient in old milk and in b.u.t.ter, and its formation by bacteria was historically one of the first bacterial fermentations to be clearly understood. It can be produced also in various sugar and starchy solutions.
Glycerine may also undergo a butyric fermentation. The presence of this acid is occasionally troublesome, since it is one of the factors in the rancidity of b.u.t.ter and other similar materials.
INDIGO PREPARATION.
The preparation of indigo from the indigo plant is a fermentative process brought about by a specific bacterium. The leaves of the plant are immersed in water in a large vat, and a rapid fermentation arises. As a result of the fermentation the part of the plant which is the basis of the indigo is separated from the leaves and dissolved in the water; and as a second feature of the fermentation the soluble material is changed in its chemical nature into indigo proper. As this change occurs the characteristic blue colour is developed, and the material is rendered insoluble in water. It therefore makes its appearance as a blue ma.s.s separated from the water, and is then removed as indigo.
Of the nature of the process we as yet know very little. That it is a fermentation is certain, and it has been proved that it is produced by a definite species of bacterium which occurs on the indigo leaves. If the sterilized leaves are placed in sterile water no fermentation occurs and no indigo is formed. If, however, some of the specific bacteria are added to the ma.s.s the fermentation soon begins and the blue colour of the indigo makes its appearance. It is plain, therefore, that indigo is a product of bacterial fermentation, and commonly due to a single definite species of bacterium. Of the details of the formation, however, we as yet know little, and no practical application of the facts have yet been made.
BACTERIA IN TOBACCO CURING.
A fermentative process of quite a different nature, but of immense commercial value, is found in the preparation of tobacco. The process by which tobacco is prepared is a long and somewhat complicated one, consisting of a number of different stages. The tobacco, after being first dried in a careful manner, is subsequently allowed to absorb moisture from the atmosphere, and is then placed in large heaps to undergo a further change. This process appears to be a fermentation, for the temperature of the ma.s.s rises rapidly, and every indication of a fermentative action is seen. The tobacco in these heaps is changed occasionally, the heap being thrown down and built up again in such a way that the portion which was first at the bottom comes to the top, and in this way all parts of the heap may become equally affected by the process. After this process the tobacco is sent to the different manufacturers, who finish the process of curing. The further treatment it receives varies widely according to the desired product, whether for smoking or for snuff, etc. In all cases, however, fermentations play a prominent part. Sometimes the leaves are directly inoculated with fermenting material. In the preparation of snuff the details of the process are more complicated than in the preparation of smoking tobacco. The tobacco, after being ground and mixed with certain ingredients, is allowed to undergo a fermentation which lasts for weeks, and indeed for months. In the different methods of preparing snuff the fermentations take place in different ways, and sometimes the tobacco is subjected to two or three different fermentative actions. 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.
It can not be claimed for a moment that these changes by which the tobacco is cured and finally brought to a marketable condition are due wholly to bacteria. There is no question that chemical and physical phenomena play an important part in them. Nevertheless, from the moment when the tobacco is cut in the fields until the time it is ready for market the curing is very intimately a.s.sociated with bacteria and fermentative organisms in general.
Some of these processes are wholly brought about by bacterial life; in others the micro-organisms aid the process, though they perhaps can not be regarded as the sole agents.
At the outset the tobacco producer has to contend with a number of micro-organisms which may produce diseases in his tobacco. During the drying process, if the temperature or the amount of moisture or the access of air is not kept in a proper condition, various troubles arise and various diseases make their appearance, which either injure or ruin the value of the product. These appear to be produced by micro-organisms of different sorts. During the fermentation which follows the drying the producer has to contend with micro-organisms that are troublesome to him; for unless the phenomena are properly regulated the fermentation that occurs produces effects upon the tobacco which ruin its character. From the time the tobacco is cut until the final stage in the curing the persons engaged in preparing it for market must be on a constant watch to prevent the growth within it of undesirable organisms. The preparation of tobacco is for this reason a delicate operation, and one that will be very likely to fail unless the greatest care is taken. 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. Now the special quality of the tobacco is in part dependent upon the peculiar type of fermentation which occurs in one or another of these fermenting actions. It is the fermentation that gives rise to the peculiar flavour and to the aroma of the different grades of tobacco.
Inasmuch as the various flavours which characterize tobacco of different grades are developed, at least to a large extent, during the fermentation processes, it is a natural supposition that the different qualities of the tobacco, so far as concerns flavour, are due to the different types of fermentation. The number of species of bacteria which are found upon the tobacco leaves in the various stages of its preparation is quite large, and from what we have already learned it is inevitable that the different kinds of bacteria will produce different results in the fermenting process.
It would seem natural, therefore, to a.s.sume that the different flavours of different grades may not unlikely be due to the fact that the tobacco in the different cases has been fermented under the influence of different kinds of bacteria.
Nor is this simply a matter of inference. To a certain extent experimental evidence has borne out the conclusion, and has given at least a slight indication of practical results in the future.
Acting upon the suggestion that the difference between the high grades of tobacco and the poorer grades is due to the character of the bacteria that produce the fermentation, certain bacteriologists have attempted to obtain from a high quality of tobacco the species of bacteria which are infesting it. These bacteria have then been cultivated by bacteriological methods and used in experiments for the fermentation of tobacco. If it is true that the flavour of high grade tobacco is in large measure, or even in part, due to the action of the peculiar microbes from the soil where it grows, it ought to be possible to produce similar flavours in the leaves of tobacco grown in other localities, if the fermentation of the leaves is carried on by means of the pure cultures of bacteria obtained from the high grade tobacco. Not very much has been done or is known in this connection as yet. Two bacteriologists have experimented independently in fermenting tobacco leaves by the action of pure cultures of bacteria obtained from such sources. Each of them reports successful experiments.
Each claims that they have been able to improve the quality of tobacco by inoculating the leaves with a pure culture of bacteria obtained from tobacco having high quality in flavour. In addition to this, several other bacteriologists have carried on experiments sufficient to indicate that the flavours of the tobacco and the character of the ripening may be decidedly changed by the use of different species of micro-organisms in the fermentations that go on during the curing processes.
In regard to the whole matter, however, we must recognise that as yet we have very little knowledge. The subject has been under investigation for only a short time; and, while considerable information has been derived, this information is not thoroughly understood, and our knowledge in regard to the matter is as yet in rather a chaotic condition. It seems certain, however, that the quality of tobacco is in large measure dependent upon the character of the fermentations that occur at different stages of the curing. It seems certain also that these fermentations are wholly or chiefly produced by microorganisms, and that the character of the fermentation is in large measure dependent upon the species of micro-organisms that produce it. If these are facts, it would seem not improbable that a further study may produce practical results for this great industry. The study of yeasts and the methods of keeping yeast from contaminations has revolutionised the brewing industry. Perhaps in this other fermentative industry, which is of such great commercial extent, the use of pure cultures of bacteria may in the future produce as great revolutions in methods as it has in the industry of the alcoholic fermentation.
It must not, however, be inferred that the differences in grades of tobacco grown in different parts of the world are due solely to variations in the curing processes and to the types of fermentation. There are differences in the texture of the leaves, differences in the chemical composition of the tobaccoes, which are due undoubtedly to the soils and the climatic conditions in which they grow, and these, of course, will never be affected by changing the character of the ferment active processes. It is, however, probable that in so far as the flavours that distinguish the high and low grades of tobacco are due to the character of the fermentative processes, they may be in the future, at least to a large extent, controlled by the use of pure cultures in curing processes. Seemingly, then, there is as great a future in the development of this fermentative industry as there has been in the past in the development of the fermentative industry a.s.sociated with brewing and vinting.
OPIUM.
Opium for smoking purposes is commonly allowed to undergo a curing process which lasts several months. This appears to be somewhat similar to the curing of tobacco. Apparently it is a fermentation due to the growth of microorganisms. The organisms in question are not, however, bacteria in this case, but a species of allied fungus. The plant is a mould, and it is claimed that inoculation of the opium with cultures of this mould hastens the curing.
TROUBLESOME FERMENTATIONS.
Before leaving this branch of the subject it is necessary to notice some of the troublesome fermentations which are ever interfering with our industries, requiring special methods, or, indeed, sometimes developing special industries to meet them. As agents of decomposition, bacteria will of course be a trouble whenever they get into material which it is desired to preserve.
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 vinegar making, improper species of bacteria obtaining access to the solution give rise to undesirable flavours, greatly injuring the product. In tobacco curing it is very common for the wrong species of bacteria to gain access to the tobacco at some stage of the curing and by their growth give rise to various troubles. It is the ubiquitous presence of bacteria which makes it impossible to preserve fruits, meats, or vegetables for any length of time without special methods. This fact in itself has caused the development of one of our most important industries. Canning meats or fruits consists in nothing more than bringing them into a condition in which they will be preserved from attack of these micro-organisms. The method is extremely simple in theory. It is nothing more than heating the material to be preserved to a high temperature and then sealing it hermetically while it is still hot. The heat kills all the bacteria which may chance to be lodged in it, and the hermetical sealing prevents other bacteria from obtaining access. Inasmuch as all organic decomposition is produced by bacterial growth, such sterilized and sealed material will be preserved indefinitely when the operation is performed carefully enough. The methods of accomplis.h.i.+ng this with sufficient care are somewhat varied in different industries, but they are all fundamentally the same. It is an interesting fact that this method of preserving meats was devised in the last century, before the relation of micro-organisms to fermentation and putrefaction was really suspected. For a long time it had been in practical use while scientists were still disputing whether putrefaction could be avoided by preventing the access of bacteria. The industry has, however, developed wonderfully within the last few years, since the principles underlying it have been understood. This understanding has led to better methods of destroying bacterial life and to proper sealing, and these have of course led to greater success in the preservation, until to-day the canning industries are among those which involve capital reckoned in the millions.