260 



BACTERIA IN RELATION TO PLANT DISEASES. 



Coi). CHODAT, R.. ET HOFMAN-BANG, N. O. Les 



bacteries lactiques et leur importances dans 



la maturation du fromage. Ann. de 1'Inst. 



Pasteur. T. xv, 1901, pp. 36-48. 



Discusses relation of tyrothrix to ripening of cheese. 



('oi). WARD, ARCHIBALD R. Further observations 

 upon ropiness in milk and cream. Cornell 

 Univ. Agr. Exp. Sta. Dairy Div. Bull. 195. 

 1901, pp. 29-39, 2 figs. 



foi). PARK. WM. HALLOCK. The great bacterial 

 contamination of the .milk of cities. Can it 

 be lessened 'by the action of Health authori- 

 ties? The Journ. of Hygiene, vo'l. I, 1901, 

 pp. 391-406. See also N. Y. Univ. Bull, of 

 the Med. Sci., vol. i, 1901, pp. 7I-.86. 



('02). FISCHER, BERNHARD. Zur Aetidlogie der 

 sogenannten Fleisohvergiftungen. Zeitschr. 

 f. "Hyg., Bd. xxxix, 1902, pp. 447-510, 2 

 plates. With a bibliography of 31 titles. 



('02). EPSTEIN, ST. Untersuchungen iiber die Reif- 

 ung von Weichkasen. Arch. f. Hyg., Bd. 



XUII, I9O2, pp. I-2O. 



('02). CONN, H. W., AND ESTEN, W. M. The com- 

 parative growth of different species of bac- 

 teria in normal milk. Fourteenth Ann. Rep. 

 Storrs Agr. Exp. Station, Storrs, Conn., 

 1901. pp. 13-80. Middletown, Conn., 1902. 

 Relates to those bacteria occurring naturally in milk 

 and uot to those introduced by (he bacteriologist. 



I'o2l. GRUBER, TH. Ueber e-inen die Milch rosafar- 

 benden Bacillus. Bacillus lactorubefaciens. 

 Centralb. f. Bakt., Abt. 2, Bd. vui, 1902, pp. 

 457-462. 



('02). GRUBER, TH. Ueber eine in tier ATilch Riiben- 

 geruch und Rubengeschmack erzeugende 

 Bakterie. Molk. Zeitung, Hildesheim, Bd. 

 xvi, 1902, pp. 351-353- 



('02). HARDING, H. A., UND ROGERS, L. A. Rost- 

 flecken in Cheddarkase. Centralb. f. Bakt., 

 Abt. 2, Bd. vin, 1902, pp. 442-443- 

 Ascribed to Bacillus rudensis. 



I'nj). RICHTER, ALBRECHT P. F. Bakterielle-. Yer 

 halten der Milch bei Boraxzusaiz. Arch. f. 

 Hyg., Bd. XLIII, 1902, pp. 151-156. 

 ('02). GRIMM, MAX. Ueber einen neuen anmia- 

 bildenden Bacillus nebst einigen Bemer- 

 kungen iiber Reinkulturen fiir Exportbutter. 

 Centralb. f. Bakt., Abl. 2. Bd vin, 1902, pp. 

 584-590. 



('02). ROSAM, A. Ueber Konservierung de.r Milch 

 mittels Wassers'toffsuperoxyd. Centralb. f. 

 Bakt., Abt. 2, Bd. vui, 1902, pp. 739-744, PP- 

 "69-774 



('03) HARRISON, F. C. AND CUM MING, M. The bac- 

 terial flora of freshly-drawn milk, Part iv. 

 Journal of Applied Microscopy, vol. vi, 1903, 

 No. 2, p. 2,181. Bibliography of 25 titles. 

 '03 i SUITHINBANK, HAROLD, AND NEWMAN, GEORGE. 

 Bacteriology of Milk. With special chapters 

 by 1 >r. Newman on the spread of disease by 

 milk and the control of the milk supply. 

 With chromo-lithographs, Woodbtiry type 

 reproduction, of photographs of cultures, 

 and other illustrations of bacteria and of 

 ;iii|iaratns. and also charts illustrating epi- 

 demics. London, 1903, John Murray, pp. 

 xx, 605. 



('03). CONN, H. W., AND STOCKING, W. A.. JR. Com- 

 parison of bacteria in strained and un- 

 strained samples of milk. Rep't of Storrs 

 Agr. Exp. Station, Conn., 1902-3, pp. 33-37- 



('03). CONN, H. W., AND STOCKING, W. A., JR. 

 Series II. Strained and unstrained milk 

 preserved at 70 and 50. Rep't of Storrs 

 Vnr. Exp. Sta.. Conn.. 1902-3, pp. 38-51. 



('03). CONN, H. W., AND STOCKING, W. A., JR. 

 Series III. Aseptic milk. Rep't of Storrs 

 Agr. Exp. Station, Conn., 1902-3, pp. 52-62. 



('03). CONN, H. W., AND ESTEN, W. M. Qualitative 

 analysis of bacteria in market milk. Rep't 

 of Storrs Agr. Exp. Station, Conn., 1902-3, 

 pp. 63-91. 



('03). CONN, H. W. Bacteria in freshly drawn milk. 

 Rep't of Storrs Agr. Exp. Station, Conn., 

 1902-3, pp. 92-98. 



('03). CONN, H. W. "The relation of temperature to 

 the keeping property of milk." Storrs Agr. 

 Exp. Station, Storrs, Conn. Bull. 26, Oct., 

 1903, pp. 3-15. 

 The author's summary is as follows : 



1. Variatious in temperature have a surprising influ- 

 ence upon the rate of multiplication of bacteria. At 50 

 these organisms may multiply only 5-fold in 24 hours, 

 while at 70 they may multiply yso-fold. 



2. Temperature has a great influence upon the keeping 

 property of milk. Milk kept at 95 (heat of the cow's 

 body) will curdle in 18 hours, while the same milk kept 

 at 70 will not curdle for 48 hours, and if kept at 50 F. 

 the temperature of an ice-chest, may sometimes keep 

 without curdling for two weeks or more. 



T,. So far as the keeping property of inilk is concerned, 

 the matter of temperature is of more significance than 

 the original contamination of the milk with bacteria. 



4. Milk preserved at 50 or lower will keep sweet for a 

 long time, but it becomes filled with bacteria of a more 

 unwholesome type than those that grow at higher tem- 

 peratures. Old milk is not fit for market, even though it 

 be perfectly sweet. 



('03). WILHELMY. Die Bakterienflora der Fleisch- 

 extracte und einiger vervvandter Praparate. 

 Arb. a. d. Bact. Inst. der techn. Hochschule 

 zu Karlsruhe, m Bd., I Heft, 1903, pp. 1-42, 

 with 3 plates (18 photomicrographs). 

 Most of the bacteria exist in form of spores. Twelve 

 new species are described : Micrococciis carniphilus, M. 

 raargiuatus. Streptococcus debilis. Bacterium flaveum, B. 

 iusulosum. Bacillus caruiphilus, B. canaliculatus, B. car- 

 nis. B. inlet-mittens, B. anthraciformis, B. glaciformis. 

 B. inicaus, B. kaleidoscopicus. B. caruiphilus occurs in 

 most meat extracts. Other species found were : Bacte- 

 rium rusticum Kern. Bacillus mesentericus Fliigge, B. 

 vulgatus Fliigge, B. cereus Frauklaiid, B. laevis Frank- 

 land, and B. vegetus Kern. 



XLV1I1. Bacteria in Bread. 



('85). LAURENT, EMILE. La bacterie de la fermenta- 

 tion panaire. Bull, de 1'Acad. roy. de Bel- 

 gique, 3 ser., T. x, 1885, pp. 765-775. 



t.'S8i. ARCANGELI, G. Sulla fermentazione panaria. 

 Atti della Societa toscana di scienze naturali 

 residente in Pisa. Memorie. Pisa, 1888, vol. 

 ix, pp. 190-211. Bibliog. 29 titles. 



I'l-'o), KRATSCHMER UND NIEMILOWICZ. Ueber eine 

 eigentumliche Brotkrankheit. Wiener klin- 

 ischc Wochenschrift, 1889, Bd. n, pp. 593- 

 594 



Authors ascribe the stringy bread to Bacillus mesen- 

 tericus vulgatus Fliigge. They did not determine from 

 what source the bread was infected, hut state that tin <>i - 

 ganism will not grow in acid dough or acid bread, but 

 that it grows luxuriantly in feebly alkaline dough or 

 bread. 



