FERMENTATION BACTERIOLOGY. 451 



researches in each department treated are given, and in many instances the experi- 

 ments cited have been verified by the author. The practical appUcations are treated 

 as well as the theoretical aspects of chemistry and botany in their relations to the 

 science of fermentation. 



Fermentation investigations, L. Matiuchot and M. Molliard {'Rer. Gm. Bot., 

 15 {1903), Xos. 17S, pp. 19S-2^'0; 174, pp- 253-274; 175, pp. 310-327, ph. 4, figs. 10).— 

 In addition to the fermentation produced by yeast and similar organisms the authors, 

 following investigations by Pasteur, Lechartier, and Bellamy, show that there is a 

 fermentation which takes place in fleshy fruits, tubers, etc., that is independent of 

 yeast or other foreign organisms. The methods of the experiment are described in 

 detail, fruits of pumpkins and apples, onion bulbs, beet roots, etc., being kept under 

 aseptic conditions for a considerable time, and the alcoholic fennentation and carbon- 

 dioxid evolution determined. In the first part of the report a morphological study 

 is given of the cells undergoing self-fermentation, after which the results of cytological 

 studies are given. 



A critical review of the theory of fermentation, A. Richter [Centhl. liitld. 

 II. Par., 2. AJd., 10 {1903), No. 14-15, pp. 43S-451,fig. l). — A critical review of the 

 fermentation of sugars by yeast. 



The micro-organisms of black bread fermentation, L. Budinoff {Centbl. 

 Bukt. n. Par., 2. Abt., 10 {1903), Xo. 14-15, jjp. 4-38-463). — A review is given of the 

 work of Halliger on the bacteriological investigations of bread fermentation, and the 

 results of tlie author's investigations, particularly Mith Russian black bread, are 

 reported. 



Notes on recent -work on vegetable ferments, W. G. Freeman ( Wed Indian 

 Bnl., 4 {1903), Nu. 1, pjp. 22-28). — A summaiy is given of some of the more recent 

 investigations I'elating to vegetable ferments, particular attention being paid the fer- 

 ments which have l)een discovered in the papaw {Carica papaya), the pineai)ple, 

 and j.itcher plants. In addition notes are given on various oxidizing ferments such 

 as oxidases, laccase, tobacco ferments, etc. 



The ferment of the tea leaf, II, II. 11. Mann {Calcidta: Indian Tea Assoc, 1903, 

 pp. 15,fi(is. 2). — In a previous publication (E. S. R., 14, p. 741) the author called 

 attention to the nature of the ferment of the tea leaf, whicli was said to Ije an oxydase, 

 the ({uantity present in the leaf depending in some way upon the percentage of 

 available phosphoric acid in the soil. The action of this ferment in producing the 

 tea of commerce was shown, and in the ^jresent pul)lication the author considers the 

 subject in some of its practical applications. 



The (Question of adding enzyms from some other source to fermenting tea leaves 

 was considered, but no advantage was found to follow such treatment. The increase 

 of ferment during the withering of the tea leaves, as well as the changes taking 

 place in the leaves, are described, and the conclusion is drawn that there is a point 

 in the withering of the leaf when the enzym which causes the fermentation of the 

 leaf is present in greatest quantity. The effect of withering too quickly or too slowly 

 upon the action of the enzym and the chemical content of the leaves was examined, 

 and it was found that Ijy a loss of moisture the leaves may become withered before 

 the ])roper amount of oxidizing enzym is present, or in wet weather it may become 

 chemically ready for rolling long betVjre the leaves are properly withered. 



Investigations were continued on the effet-t of light and darkness in the production 

 of the enzyms, and it was found that leaves exposed to ordinarily diffused daylight 

 gave slightly better results than those kept in darkness. In a second experiment, 

 where the bushes were covered, no difference could be detected after 2 weeks in the 

 amount of oxidizing enzyms in 2 lots of leaves. It was found, however, that leaves 

 plucked early in the morning contained a much larger amount of total enzyms than 

 those gathered late in tiie afternoon. Wliether this can be turned to practical 

 account can not yet be told. 



