FERMENTATION BACTERIOLOGY. 1 23 



ing they are not to be considered true spores. The authors believe that 

 this is an undescnbed species. No. 3, which from its peculiar appear- 

 ance is easily recognized, is thought to be a new species of Mycoderma. 



Insects and yeasts, I. Giglioli (Xature, 56 (1S97), No. 1459, pp. 57 5-577, figs. 3). — 

 This briefly notes the results of experiments performed at the Portici Laboratory for 

 Agricultural Chemistry to bring out the relations of insects, ants, flies, etc., to the 

 invasion of fruits by yeast. As the yeast plants pass unaffected through the intes- 

 tine of the fly and even multiply greatly in it, flies are very important factors in 

 tlie transmission of alcoholic ferments. 



Fermentation of must, E. H. Rainford (Queensland Agr. Jour., 2 (1S9S), No. 2, 

 pp. 125-128). 



What do we know concerning the origin of the Saccharomycetes ? A. 

 KLOCKEK and Schioxning (Ann. Just. Pasteur, 12 (1S9S), No. 2, pp. 156-159). 



On the physiology of gentianose ; its decomposition by soluble ferments. 

 E. Bourquelot (Compt. Bend. Acad. Sci. Paris, 126 (1S9S), No. 14, pp. 1045-1047). 



Industrial sterilization by heat and high pressure, E. W. Kuhn (2. Congris 

 Internat. Chim. Ajtyl., 1896, I, pp. 702-713, pis. 3). 



Contributions to our knowledge of the micro-organisms and sterilizing 

 processes in canning industries. II, The souring of sweet corn, S. C. Prescott 

 and W. L. Underwood (Tech. Quart., 11 (1S98), No. 1, pp. 6-30, pis. 5). — A former 

 article of this series was published in Tech. Quart.. 10 (1897), No. 1, pp. 183-199 

 (E. S. R., 9, p. 120). 



On the nitric ferment of Stutzer and Hartleb, W. KrCger (Centbl. Bakt. u. 

 Par., 2. AM., 4 (1898), No. 5, pp. 1S4-1SS). 



Relation of bacteriology to agriculture, A. Stutzer (Ber. Andra Nord. Landtbr. 

 Eongr., Stockholm, 1897, I, pp. 387-402, ill.). — Translated from the German. 



The influence of the culture medium on the growth of bacteria, M. Deele- 

 man (Arb. E. Gesundheitsamte, 13 (1S96), No. 3, pp. 374-402). 



Concerning the presence of bacteria, especially of root tubercle bacteria, in 

 living plant tissues, O. ZINSSER (Jahrb. Wiss. Bot. [Pringsheim~], 30 (1897), p. 423; abs. 

 in Naturw. Rundschau, 13 (1898), No. S, p. 101). 



Contributions to the knowledge of acetic bacteria, D. P. Hoyer (Bijdrage tot 

 de kennis ran azijnbacterien. Delft, 1897, pp. 122). 



An injecting syringe for bacteriological purposes, A. Cantini (Centbl. Bakt. w. 

 Par., 1. Abt., 23 (1S98), No. 5-6, pp. 217, 218, fig. 1). — There is described and figured a 

 small syringe consisting of a small graduated glass tube drawn out to a needle 

 point at one end and connected at the other with a rubber bulb. The apparatus 

 has the advantage of being readily and quickly constructed in the laboratory. 

 The bulb can be attached to glass tubes of different sizes. 



Apparatus to facilitate the processes of fixing and hardening material, W. 

 C. Stevens (Eansas Univ. Quart., 7 (1S98), No. 2, pp. 107-110, figs. 3). 



Contributions on fermentation, A. Stavenhagen (Ber. Dent. Chem. Gesell., 30 

 (1897), No. 19, p. 2963). 



The ferments of wine diseases, J. Laborde (Compt. Bend. Acad. Sci. Paris, 126 

 (189S), No. V, pp. 1223-1226). 



On the causes of the incomplete fermentation observed by Simonsen in sugar 

 solutions prepared from wood, B. Tollens (Ztschr. Angew. Chem., 1898, No. 15, pp. 



99'y <?«?<?\ 



On the use of selected yeasts, E. Kayser (2. Congris Internat. Chim. Appl., 

 1896, I, pp. 499-502). 



Contribution to the study of the nuclei of yeasts, M. BouiN (Arch. Anal. 

 Micros., 1 (1898), No. 4, pp 435-457, pi. 1). — The author gives nuclear studies of Sac- 

 charomyces cererisiw, S. pastorianus, S. ellipaoideus, S. ludwigii, S. nwmbranafaciens, S. 



