BACTERIA IN BREAD; IRON BACTERIA; SULPHUR BACTERIA. 



26l 



('89). PETERS, W. L. Die Organismen des Sauer- 

 teiges und ihre Bedeutung fur die Brot- 

 gahrung. Bot. Zeitung, 1889, Bd. XLVII, col. 

 405-419, 421-431, 437-449- 



('90). UFFELMANN, J. Verdorbenes Brot. Centralb. 

 f. Bakt.. vin Bd., 1890, pp. 481-485. 



(.'90). POPOFF, M. Sur un bacille anaerobie de la 

 fermentation panaire. Ann. de 1'Inst. Pas- 

 teur, 1890, T. iv, pp. 674-676. 



("94). LEHMANN, K. B. Ueber die Sauerteiggarung 

 und die Beziehungen des Bacillus levans 

 zum Bacillus coli communis. Centralb. f. 

 Bakt., Bd. xv, 1894, pp. 35O-354- 



('94). WALDO, F. J., AND WALSH, DAVID. Does bak- 

 ing sterilize bread? Tihe Lancet, London, 

 1894 (n),pp. 906-908. 



The general conclusion is that baking does not fully 

 sterilize. The authors cultivated numerous kinds of 

 bacteria from the interior of baked loaves. 



('97)- VOCEL, J. Beitrag zur Kenntniss des "faden- 



ziehenden Brotes." Zeitschr. f. Hyg., Bd. 



xxvi, 1897, pp. 398-416. 

 (*99)- JUCKENACK, ADOLF. Beitrag zur Kenntniss 



des "fadenziehenden Brotes." Zeitschr. f. 



Untersuoh. d. Nahrungs- und Genussmit- 



teln, ii Jahrg., 1899, pp. 786-788. 

 ('oo). THOMANN, J. Beitrag zur Kenntniss des 



"fadenziehenden Brotes." Centralb. f. Bakt., 



2 Abt., Bd. vi, 1900, pp. 740-743. 



Stringy bread was found due to bacteria introduced 

 with the flour. The bacillus isolated by the author out 

 of bread and two kinds of flour is called Bacillus panis 

 viscosi (Vogel). Its cultural characters are given as 

 follows : 



It is sporiferous, actively motile, stains by Gram's 

 method, liquefies gelatin rapidly, forms a dry. gray-white 

 growth on agar, spreads widely and is wrinkled and gray- 

 white on potato, grows in grape-sugar bouillon without 

 gas-formation, produces a thick pellicle on peptone 

 bouillon with a clear fluid under it, and grows best at 

 40 to 42 C. 



('01). DUCLAUX. Pain filant. See Traite, T. iv, pp. 



513-SiS. 

 ('01). BEULSHAUSEN, FRIEDRICH. Zur Kenntnis der 



Ursaohe des Klebrigwerdens von Brot. 



Diss. Rostock (Druck v. C. Hinstorff), 1901, 



p. 24. 

 ('02). MICHELS, WOLFGANG. Zur Entsitehung des 



fadenziehenden Brotes. Diss. Kiel. Konigs- 



berg i. Pr. (Durck v. Hantung), 1902, p. 15. 

 ('02). LEHMANN, K. B. Hygienische Untersuchun- 



gen iiber Mehl und Brot. x. Neue Studien 



iiber die Aciditat des Brotes, ihre Ursachen 



und i'hre beste Bestimmungs-methode. Arch. 



Hyg., Mtinchen, Bd. XLIV, 1902, pp. 214-237. 



XLIX. Iron-Bacteria. 



('88). WINOGRADSKY, S. Ueber Eisenbacterien. Bot. 

 Zeitung, 46 Jahrg., 1888, col. 261-270. 



('92). MOLISCH, HANS. Die Pflanze in ihrer Bezie- 

 hung zum Eisen. Eine physiologische Studie. 

 Jena, 1892, Gustav Fischer, 119 pp., i table. 



('95). MACALLUM, A. B. On the distribution of as- 

 similated iron compounds, other than -haemo- 

 globin and haematins, in animal and vege- 

 table cells. Quarterly journal of microsc. 

 science, 1895-06, vol. xxxvm, new series, 

 No. 150, pp. 175-274, with 3 plates. 



The part relating to the bacteria begins on page 254. 



('97)- MARPMANN, G. Bakteriolqgische Mitteilungen. 

 i. Ueber einen neuen Nahrboden fur Bak- 

 terien. n. Ueber ferrophile Bakterien. in. 

 Ueber den Zusanimenhang von pathogenen 

 Bakterien mit Fliegen. Centralb. f. Bakt., 

 xxn Bd., 1897, pp. 122-132. 



The new substratum is raw silk. Author has found a 

 bacterium which stores iron in its cell-contents. It is 

 non-motile, 2-3 x 0.8-2.0 >, ends rounded, form plump, with 

 black polar chromatophores and intermediate gray gran- 

 ules. Many cells are entirely black and opaque. The 

 pigment is insoluble in alcohol, ether, carbon bisulphid 

 and benzine. It becomes bluish opalescent with am- 

 monia, and bleaches with HC1, giving off hydrogen sul- 

 phid. On adding ferricyauide of potash after HC1, or 

 with it, the bacteria become an intense blue. On pep- 

 tone-gelatin the organism was white, but when a trace 

 of iron sulphate was added it became black. 



('97). MIYOSHI, MANABU. Ueber das massenhafte 

 Vorkommen von Eisenbacterien in den 

 Thermen von Ikao. Journ. of the Coll. of 

 Science, Imperial Univ., Tokyo, Japan, vol. 

 x, Pt. 11, 1897, pp. 139-142. 



('97). MIGULA. See in. 



('97). LAFAR. See in. 



('04). SCHORLER, B. Beitrage zur kenntnis der Eisen- 

 bakterien. Centralb. f. Bakt., 1904, Bd. xn, 

 pp. 681-695. 



L. Sulphur-Bacteria. 



C86). CERTES AND GARRIGOU. See xxxiv. 



('87). WINOGRADSKY, SERGIUS. Ueber Schwefelbak- 



terien. Bot. Zeitung. 1887, Bd. XLV, col. 



489, 513, 529, 545, 569, 585, 606. 3 figs. 

 ('88). WINOGRADSKY, S. Sur la morphologic et la 



physiologic des sulfobacteries. Beitr. z. 



Morphol. und Physiol. d. Bakterien., fasc. I. 



Leipzig, 1888. 

 Not seen. 



('89). WINOGRADSKY, S. Recherches sur les sulfo- 

 bacteries. Ann. de 1'Inst. Pasteur, T. in, 

 1889, pp. 49-60. 



('89). DE TONI AND TREVISAN. Sulphur bacteria. See 

 Saccardo's Sylloge Fungorum, vol. 8, p. 

 1,027. Species granula sulphuris secernentes. 



('93). ZELINSKY, N. D. Ueber Schwefelwasserstoff- 

 garung im Schwarzen Meere und den 

 Limans von Odessa. Fortschr. d. russ. 

 chem. u. phys. Gesellsch., Bd. xxv, Part V, 

 1893, PP- 298-303. (In Russian.) 



('95)- YEGOUNOW, M. Sur les sulfo-bacteries des 

 limans d'Odessa. Archiv. des sci. bio. de 

 1'Inst. imperial de med. exper. de St. Peters- 

 bourg, vol. in, 1895, pp. 381-397. Rev. in 

 Ann. de Micr., T. vn, 1895, pp. 281-282. 



('95). BEYERINCK, M. W. Ueber Spirillum desul- 

 furicans als Ursaohe von Sulfatreduotion. 

 Centralb. f. Bakt., 2 Abt., Bd. i, 1895, pp. 

 49-59 and 104-114. 



('97). MIGULA. See in. 



('97). LAFAR. See in. 



('97). MIYOSHI, MANABU. Studien iiber Schwefel- 

 rasenbildung und die Schwefelbacterien der 

 Thermen yon Yirmoto bei Nikko. Jour. 

 College Sci., Imp. Univ. Tokyo, vol. x, Pt. 

 11, pp. 143-173, 1897, i plate. Rev. in The 

 American Naturalist, vol. xxxn, 1898, pp. 

 456-457- 



(*0i). CONN. See in. 



