578 Pflanzenkrankheiten. — Bacteriologie. 



b. ßud swollen just like a flowerbud, outer scales healthy; 

 develops into a shoot. 



c. Bud swollen just like a flowerbud, inner scales look like 

 sepals; develops into a shoot. 



d. Chloranthic flower: axillary and median prolification. 



e. Chloranthic flower: stamen into dichotomous or simple leaf. 

 /. Chloranthic flower: stamen into bilaminar or double leaf. 



g. Chloranthic flower: stamen into a leaf whose upper half is 

 unchanged. 



h. Partially affected flower: slight change in the basal portion of 

 each floral organ. 



In a, which otherwise would have developed into a flower bud, 

 the infection takes place at the earliest stage, and in h at the latest 

 stage of the development of the bud. A still later infection than in 

 h is not effectual, since the floral organs have become resistent to 

 the attack of the fungus. 



The several degrees of malformation mentioned above lead to 

 say that the change is greater if the time of infection is earlier, 

 and smaller if it is later. This relation is expressed by the autor by 

 an equation and this equation by an hyperbola. Jongmans. 



Kurono, K., Studies on the Butyric Acid forming Bacil- 

 lus of " Sake- Moromi". (Journ. Coli. Agric. Imp. Univ. Tokyo. 

 I. 3. p. 301-313. PI. 13-14. 1911.) 



Three new varieties of butyric baccilus have been found in the 

 "Takaawa" stage of "moromi" fermentation: 



1. Bacillus butyricus aromafaciensis moromi I. 



2. Bacillus butyricus aromafaciensis moromi IL 



3. Bacillus butyricus roseus moromi. 



These three bacilli produce butyric acid chiefly from starch and 

 glucose, and 1 and 2 produce the characteristic odour of butyric 

 ester in the presence of ethyl-alcohol or by symbiotic culture with 

 "sake"-yeast; moreover, these two bacilli grow in the presence of 

 as much alcohol as ca. 6°/ . There is no doubt that these two bacilli 

 never cause any putrefaction in "sake" and "moromi", because their 

 resisting power towards acids is comparatively very weak. It may 

 therefore be concluded that these two bacilli play an important 

 role in producing the characteristic aroma of "Takaawa" in "sake" 

 brewing. They may therefore perhaps prove moderately useful for 

 this purpose in future. 



Bacillus N°. 3 on the contrary does not appear to play such an 

 important part, but may be considered as an agent in the production 

 of "akamoto", because it produces a red color in starch cultures. 



Jongmans. 



Okuda, Y., On the lactic acid bacillus of "Moto" mash. 

 (Journ. Coli. Agric. Imp. Univ. Tokyo. I. 3. p. 315—335. 1911.) 



The author adds the following summary to this paper: 

 Two of the isolated microbes are bacilli; B. Aderholdi var, moto, 

 B. lactis acidi Leich. var. moto and easily distinguishable from each 

 other by stab-cultures. The others are cocci, and distinguishable 

 from each other by surface growths on bouillon-agar. B. lactis acidi 

 Leich. var. moto is motile, but the others are not. 



None of the four species grows in "Sake" or beer, and is there- 



