Of course the first obvious suggestion is, that the torula has been generated within the fluid.
The next thing to do was to make out how this torula was related to the other plants.
You can see with the microscope the torula of fermenting must or beer.
They exactly resemble in everything except the size, the globules of the yeast plant, the torula Cerevesi.
torula, in fact, converts the grape juice into alcohol, and Mycoderma aceti converts the alcohol into vinegar.
The sugar fungus is precisely the same as the yeast plant (the torula cerevisi).
Of greater importance is the recognition by the microscope of the spores of the yeast-fungus (torula cerevisi).
It is supposed by some that Saccharomyces is a very degraded Ascomycete, in which the torula condition has become fixed.
I have found the torula in a great variety of syrups which have spontaneously undergone fermentation.
The yeast, to which he gave the name Saccharomyces (torula) keffir, forms small oval or roundish cells 2-3 µ wide and 3-5 µ long.