FERMP^NTATION BACTERIOLOfJY. 1049 



A contribution to tlie Alinit question, S. Severin {Centbl. Bakt. u. Par., 2. 

 Ahf., 9 {1902), Not<. 19, pp. 7l:?-7..'0; ,.'0, pj}. 7^6-756) .—The results of cultures of 

 various foniis of Alinit liacteria, in wliirh 2 well-marked varieties of Bacillus^ ellen- 

 harhoisis, B. megatherbun, and B. .suhtilln were grown in various media, are given. 

 The author believes these organisms are specifically distinct, and points out some of 

 their most marked differences. The results of culture experiments with commer- 

 cial Alinit for oats are given in which negative results were obtained. 



Bacteria in the soil, B. H. Buxton {Jour. Appl. Micros, and Lab. Metluxh, 5 

 {190.?), No. 9, pp. 1975-1980, figs. 5). — A description is given of methods for sepa- 

 rating soil bacteria, their cultivation, and experiments with cultures of ba(;teria 

 grown upon alfalfa. The article details methods for class demonstration, particularly 

 of the nitrogen-assimilating l)act('ria. 



Photobacteria in chlorophyll investigations, M. \V. 15i:i.;ekinc'k {Proc. >SVv>. 

 Sci. Koninhl. Akad. Wetensch. Amsterdavi, 1902, IV, pp. 45-49). — The value of photo- 

 bacteria as indicators in investigations of chlorophyll functions is pointed out. 



Pseudomonas frag-ariae, a bacterium causing- a stra'wberry-like odor, T. 

 Gruber {Centbl. Bakt. u. Par., 2. Abt., 9 {1902), No. 19, pp. 705-712, ph. 2).—K 

 description is given of a species of bacteria which was isolated from fodder beets 

 and cultivated upon various media. The organism produces a very pronounced 

 strawberry-like odor, from which fact it derives its name. 



The bacterial flora of the acid fermentation of some foods and condiments, 

 R. Weiss {ArJ>. Bakt. Imt. Hoclmjlndi', KarUruhe, 2 {1902), }>. ICo; ab.^. In Cfntbl. 

 Bakt. u. Par., 2. Abt., 9 {1902), No. 22-23, pp. S44, 845).— The results of extensive 

 studies of various plant and animal foods which have undergone fermentation are 

 given. Particular attention is paid to the bacteria concerned in this fermentation, and 

 16 well known and 49 new species of bacteria were described. The new species, a 

 list of which is given in the abstract, are fully described in the original publication. 



Luminous bacteria, J. E. Barnard and A. Macfadyen {Ann. Bot., 16 {1902), 

 No. 64, pp. 587, 588).— Xn abstract is given of a paper read before the British Asso- 

 ciation for the Advancement of Science at its meeting in 1902, in which an account 

 is given of experiments conducted on luminous bacteria. The authors have found 

 that the phosphorescence produced by various dead objects, su(;h as fish, etc., is due 

 to bacterial forms of life. The bacteria require rather particular and exact condi- 

 tions in order to exhibit their luminous properties. They must have a suitable 

 mitrient medium containing the proper proportions of various salts. Luminosity on 

 the part of the bacteria appears to be a function of the living cell, and can be readily 

 disturbed by any process which interferes with its vitality. Free oxygen is essential 

 l)ut in the absence of oxygen the organisms continue to live but are nonluminous. 

 The process of lumination is evidently a vital one and is the result of active oxi.latinn 

 occurring within the cell. 



The light produced by these organisms was examined with a spectrum and it was 

 found that the spectrum of none of the luminous organisms extended to the red rays, 

 and it may be assumed that there is no heat given off l)y them. An exposure to the 

 temperature of liquid air did not destroy the luminosity of the organisms, and when 

 triturated at the temperature of liquid air the luminous l)ai^teria were broken up in 

 such a manner as to cease to give off light. 



Concerning the mechanism of ag-g-lutination, R. G. Smith {Proc. Linn. Soc. 

 N'w South Wales, 27 {1902), pt. J, pp. 6v;-7^). -A review is given of some recent 

 investigations regarding the mechanism of agglutination in bacteria, and attention is 

 called by the author to a previous publication in which it was shown that the func- 

 tion of salts in promoting agglutination is to attac-k the precipitate on the bacteria, 

 causing it to bec^ome agglutinated or flocculated. 



International catalogue of scientific literature. R-Bacteriology ( Internal. 

 Cat. Sci. Lit., 8 {1902), pp. XIV + S14). —Thi^ is the lirst annual issue by the Inter- 



