The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1892-04-21
NATURAL YEAST.
A STRANGE Discovery Recently
Made in California
n Ia n Fermenting substance Which IL
superlor TO the Kephir-Yesst Fouhd
In the Caucasus
Regions.


Regions.
A snecies of yeast closely resembling
.ha kenhir found in the regions OF the
Cauc.sns mountains has been discov-
cred in California, says San Francisco
letter to the New York Tribune. Like
the kephir, this American product
causes alcoholic fermentation OF mix,
affording beverage that is pronounced
refreshing and delightful. Many Cali
fornian housekeepers always have on
hand this saccharomycite in jar nan
filed with sweetened water, ana tne
ferment product known as California
bees beer, is drawn and used as tonic
The kephir grains ferment dextrose as
well as lactrose, and 1t Is the oeA.rose
or grape-sugar ferment product that
has been used mostly in this country
In Germany and Russia the milk fer
mcnted by kephir grains has become"
nonular as drink, and an enterprising
firm has recently opened factory
whore the fcrment will be manutac-
tured for the beverage-loving Germans.
The original lscphir-yeast, known 10
scientists as Kcrn's milk-fcrment, Is
found in the Caucasus regions ana Is
called by the natives kiphcr, kiaphr'
kerr, or lxephir. The food OF the peas
ants is limited to flesh and milk, Tor
agriculture is impossible in mountain
Gus districts. The milk is never taken
..strairht," the desired mixture being
obtained by adding the alcoholic fer
ment to the fresh milk. The process Is
simple enough. The compound, con
sistinp of one volume of kephir-grains
10 six or seven volumes OF milk. rs cX-
posed to the air at an ordinary tempera-
ture for about twenty-four hours and
shaken frequently. The fcrment Is
poured from the grains and mixed with
tNsce its volume of fresh milk, which in
turn Is fermented, eliminating large
amount of carbonic acid gas, and form
ing from one-half % one per cent. OF al
cohol. When made successfully the
LIQUID is thick, without large coagulated
Jumps, and has pleasantly acid taste
The preparation of the famous koumiss
of the steppes differs from this only IN
the longer process OF fermentation'
when it becomes frothing, foaming'
decidedly acid drink. The popularity
of the kephir is due largely to its medic
inai properties. Gastric and pulmon'
airy complaints are often cured by it
Asa large part of the albuminoids IT
the milk are pcptonized during fermen
tation the tunic is great aid to diges
ton.
The organ Of the kephir grains wa!
Nnfhinl
could be learned from the natives of tn,
source, but scientists now believe tina
in its wild form it grows in LITTLE
clumps or granulcs on bushes found !,
the mountains below the snow-linc. i
is supposed that the original growtl
was by spores, but culture continued
under variety OF conditions failed t.
show the sporc process of growth. Tn
Yeast cells for an intinity of generation
have grown by budding in the milk
aad the plant may have lost the llnacl
of producing spores. In appearance tn
grains are white, compact, elastic, slim
envcloped, massed, spherical or ellipti
cal in contour, and varying in size fror
one to five millimeters in diameter
The small grains are generally smooth
but tine larger ones have numcror
small outgrowths and resemb
miniature cauliilowers. The grar
shrink by loss of water, becomin
yeilowish- when dry, but {
not lose the power of fcrmen
ing. When placed in milk they b
GENE white again, and in a few du'
grow as rapidly and ferment as readl
ms the fresh grains. Each grain, wht
examined with microscope. disclos,
two different structures, yeast cells NJ
bacteria. The bacteria form the larg
mass Of the cell, in which the yeast eel
of all shapes and sizes, arranged
rows are imbedded.
The American kephir, in the proce
of fermenting milk, does not cause t
milk TO sour, in the ordinary sens
The mixture is acid, but no coagulati
takes place. The ordinary beer-ye;
has not the property of fermenti
sweet milk, although it docs prodr
alcoholic fermentation in sour milk.
also inverts cane sugar, another pc
Of difference between the beer-ye
and kephir, the latter having the pow
to ferment dextrose and lactose, but !
saccharose.