Note 48 — Chapter III · On the Origin of Ferments properly so called.
Frank Faulkner translation
It is possible that this greasiness in the cells of the common mycoderma vini arises simply from the composition of the liquid in which it vegetates. It is in saccharine liquids that the submerged torulæ are found; fermented liquids more readily give birth to the forms of torulæ and mycoderma vini which exist as a scum. In all probability, however, there is no radical difference between these two kinds of little cellular plants of aerial growth, the floating torulæ and mycoderma vini.