“Properly considered, the manufacture of cheese is a form of ‘microscopic gardening’ even more complex and more horticultural in nature than the brewing of beer. From the first moment, when the cheesemaker guards and cools his milk, till his stock is ready he is doing his best to keep down the growth of micro-organisms rushing about to take possession of his milk. He therefore coagulates it with rennet—an enzyme of animals, but also, as we have seen, common in plants—and the curd thus prepared is simply treated as a medium, on which he grows certain fungi and bacteria, with every needed precaution for favouring their development, and protecting them against the inroads of other pests and against unsuitable temperature, moisture, and access of light. Having succeeded in growing the right kind of plants on his curd, his art then demands that he shall stop their growth at the critical moment, and his cheese is ready for market.
“Furthermore, the particular flavour and peculiar odours of cheeses, as Camembert, Stilton, and Roquefort, have to be obtained, and this is secured, for instance, by cultivating a certain fungus, Penicillium, on bread, and purposely adding it to Roquefort. This is found to destroy the lactic and other acids, and so enables certain bacteria in the cheese to set to work and further change the medium; whereas in another kind of cheese the object is to prevent this fungus paving the way for these bacteria. Another kind of bacillus has been discovered which gives a peculiar clover aroma to certain cheeses.
“It is thought that more definite results will be obtained by the investigation of the manufacture of the vegetable cheeses of China and Japan, which are made by exposing the beans of the leguminous plant, Glycine—termed soja-beans—to bacterial fermentations in warm cellars with or without certain mould-fungi. Several kinds of bean-cheeses are made in this way, known by special names. They all depend upon the peculiar decompositions of the tissues of the cotyledons of the soja-beans, which contain 35 to 40 per cent. of proteids and quantities of fatty matter. The softened beans are first rendered mouldy, and the interpenetrating hyphæ render the contents accessible to certain bacteria, which peptonise and otherwise alter them. There is the further question of the manufacture of vinegar by fermentation, of the preparation of soy from a brine extract of mouldy and fermented soja-beans, of bread-making, and other equally interesting manufactures.”
Results of De Bary’s Investigations in Parasitism.
“When the idea of parasitism was rendered definite by the fundamental distinction drawn by De Bary between a parasite and a saprophyte, it soon became evident that some further distinction must be made between obligate facultative parasites and saprophytes respectively. De Bary, when he proposed these terms for adoption, was clearly alive to the existence of transitions which we now know to be numerous and so gradual in character that we can no longer define any such physiological groups. Twenty years ago penicillium and mucor would have been regarded as saprophytes of the most obligate type, but we now know that under certain circumstances these fungi can become parasites, and the borderland between facultative parasites and saprophytes on the one hand, and between the former and true parasites on the other, can no longer be recognised.”
In 1866 the germ of an idea was sown which has taken root and extended. De Bary pointed out that in the case of lichens we have either a fungus parasite on an algæ, or else certain organisms hitherto accepted as algæ are merely incomplete forms.
“In 1879 the same observer definitely launched the new hypothesis of symbiosis. The word itself is due to Frank, who, in a valuable paper on the biology of the thallus of certain lichens, very clearly set forth the existence of various stages of life in common among all the lower forms of plants. The details of these matters are now principally of historical interest. We now know that lichens are dual organisms, composed of various algæ, symbiotic with Ascomycetes, with Basidiomycetes, and, as Massee has shown, even with Gastromycetes. The soil contains also bacterio-lichens. Hence arose a new biological idea—that a fungus may be in such nicely-balanced relationship with the host from which it derives its sustenance, that it may be attended with nearly equal advantage to both.
“In the humus of forests we find the roots of beeches and other Cupuliferæ (willows, pines, and so forth) clothed with a dense mantle of hyphæ, and swollen into fleshlike masses of mycorhiza. In similar soils, and in moorlands, which abound in the slowly decomposing root-fibres and other vegetable remains so characteristic of these soils, the roots of orchids, heaths, gentians, &c., are similarly provided with fungi, the hyphæ of which penetrate further into the tissues, and even send haustoria into the living cells, but without injuring them. As observations multiplied it became clear that the mycorhiza, or fungus-root, was not to be dismissed as a mere case of roots affected by parasites, but that a symbiotic union, comparable to that of the lichens, exists, and we must assume that both tree and fungus derive benefit from the connection.
Fig. 280.—Fine Section through Truffle.