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ABSTRACT THE importance of a systematic study of the microorganisms which play a part in the various processes of fermentation is making itself felt more and more as time goes on and new

facts and phenomena are brought to light. The old empirical methods of twenty years ago have passed away before the marvellous changes first introduced by Hansen, and the culture of yeast is

recognised as one of the secrets of success in the manufacture of the various kinds of beer. The study has long been carried on under the personal supervision of Hansen and his assistants,

but until recently has been almost entirely conducted under some form of personal supervision. As in other cases, however, the study has outgrown so limited a method of teaching, and we have

in this volume a laboratory handbook which will enable practical work in the culture of fermentation organisms to be more widely spread, and probably more successfully conducted, than has

hitherto been the case. The volume is welcome on this account especially, but it has other claims also on the student, coming as it does from the Carlsberg laboratory, and embodying the

ideas and teaching of Hansen himself. It is welcome also to English readers from the fact that it has been translated in great part by one of the disciples of the Burtonon-Trent school, from

which have come so many valuable contributions to our knowledge of the chemistry of the carbohydrates concerned in brewing. Fermentation Organisms, a Laboratory Handbook. By Alb. Klocker.

Translated from the German by G. E. Allan, B.Sc., and J. H. Millar, F.I.C. Pp. xx + 392. (London: Longmans and Co., 1903.) Price 12_s_. net. Access through your institution Buy or subscribe

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permissions ABOUT THIS ARTICLE CITE THIS ARTICLE _Fermentation Organisms, a Laboratory Handbook_ . _Nature_ 68, 387–388 (1903). https://doi.org/10.1038/068387a0 Download citation * Issue

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