474 



Index and Glossary 



faciens, 412, 413; lactis acidi, 372, 

 373, 381, 384, 443-445; lactis ery- 

 throgenes, 375; lactis viscosus, 376; 

 mycoides, 295; radicicola, 213, 226, 

 227; subtilis, 319. 



Backstein cheese, 422. 



Bacteria (rod-shaped organisms not 

 capable of moving about in the cul- 

 ture solutions. In a broader sense, 

 all microscopical organisms of a 

 certain character) 17; aerobic, 38; 

 ammonifying, 162; and disease, 6; 

 and respiration, 55; carbon com- 

 pounds in, 32; carbon source of, 33; 

 conditions affecting growth of, 36; 

 cylindrical, 13; denitrifying, 166; 

 digestion of food by, 164; discovery 

 of, 2; effect of cold on, 37, of con- 

 centration of medium on, 42, of 

 electricity on, 41, of germicides 

 on, 42, of preservatives on, 42, 

 of pressure on, 41, 42, of reaction 

 of medium on, 43, of sugar on, 

 43, of sunlight on, 40, 41; food 

 requirements of, 30; form and struc- 

 ture of, 13; in air currents, 46; in 

 air, determination of, 47, in- 

 fluence of altitude on, 55, in- 

 fluence of climate on, 53, in- 

 fluence of dry weather on, 52, in- 

 fluence of season on, 52, num- 

 bers and kinds of, 48, of cities, 

 49, country, 51, of Paris hos- 

 pitals, 53, of polar regions, 51; 

 in atmosphere, 45; in bread, 447; 

 in butter, 411-415, numbers and 

 kinds of, 412* in canning industries, 

 431-438; in cheese, 416-430; in 

 cisterns and tanks, 95, 96; in cream, 

 402-410; in dust, 50; in fermented 

 liquors, 458-461; in filter beds, 121; 

 in hay, 451-453; in herring brine, 

 441; in ice, 97, 98; in legume nod- 

 ules, 212, 214; in manure, 303-306, 

 309, 312, 318-345; in mountain air, 

 54; in peat, 146; in pickles, 445; 

 in rivers and lakes, 77; in sauer- 



kraut, 442-444; in sea air, 51; in 

 sewage, 103, 108; in silage, 454, 455; 

 in soil, 275, 276, decomposition 

 of humus by, 146, distribution 

 of, 142, effect of altitude, lime, 

 manure and tillage on, 139-142, 

 numbers of at surface, 143, 

 physiological efficiency of, 160, 

 relation of, to humus, 144, trans- 

 formation of nitrogen by, 155, 

 variations in vigor of, 159; in the 

 sugar industry, 449, 450; in vinegar- 

 making, 463-472; in water, 61-96, 

 character of, 62, competition 

 among, 69, increase and decrease 

 of, 64; influence of, on one another, 

 166; iron, 299, 302; lactic acid, 

 370-373, 390, 405, 406, 412, 418, 

 420-424, 459; nitrate-consuming, 

 187; nitrifying, 170, 171, 177, 181; 

 nitrogen-fixing, 196-206; nitrogen, 

 source of, 33; nitrogen-transform- 

 ing, 196; numbers and kinds of in 

 butter, 412; numbers of in soil, 137; 

 peptonizing, 164, 418, 425; relation 

 of nitrifying to ammonifying, 181; 

 spherical, 13; sulfate-reducing, 297; 

 sulfur, 294-298; thermophile, 36; 

 tubercle, 217-219, forms of, 215; 

 tuberculosis, in butter, 413, in 

 manure, 398, in milk, 397. 



Bacterial activities, influence of lime 

 on, 28, of phosphate on, 282, 284. 



Bacterial cell, chemistry of, 26. 



Bacterial flora (the various species of 

 bacteria characteristic of the soil 

 or other natural media), 165. 



Bacteroids (that is, bacteria-like, 

 small bodies found in the nodules on 

 the roots of leguminous plants), 213. 



Bacteriology and agriculture, 11. 



Bacterium mazun, 381; orleanense, 

 465; prodigiosum, 375, 376, 413; 

 Schutzenbachi, 466; vini acetati, 465, 

 469; xylinoides, 465, 466, 469; 

 xylinum, 469. 



Bare fallows, 266, 270. 



