CONTENTS 



CHAPTER XXV. LACTIC ACID BACTERIA IN DISTILLING, BREWING, 



AND YlNIFICATION. 



;I48. The Spontaneons Acidification 

 of Distillery Yeast-Mash . 188 

 149. Artificial Souring by the Aid of 

 Pure Cultures of Lactic Acid 

 Bacteria, Bacillus acidificans 

 longissirnus . . . .189 



150. Effront's Hydrofluoric "Acid 



Method 191 



151. The Lactic Acidification 



(" Zickendwerden ") of Wine . 193 



152. The "Turning " of Beer . . 194 



153. White Beer, Lambic, Ginger- 



Beer 195 



CHAPTER XXVI. THE LACTIC ACID BACTERIA IN THE PREPARATION 

 OP FODDER. 



154. Brown Hay 



155. Sweet Ensilage . 



X 99 j I I 56. Sour Fodder 

 . 200 



CHAPTER XXVII. THE PART PLAYED BY BACTERIA IN TANNING. 



157. The Fermentation of the Plump- I 158. The Souring of Bark Liquor 



ing Soak 204 | 



205 



Section VII. The ormation of Mueus and Allied Phenomena of 

 Decomposition. 



CHAPTER XXVIII. THE IMPORTANCE OF BACTERIA IN THE 

 MANUFACTURE OF SUGAR. 



159. The Zoogloea of Leuconostoc 



Mesenterioides 

 1 60. Physiology of Leuconostoc 



161. Mucinous Fermentation and In- 

 version . . .212 



CHAPTER XXIX. ROPINESS IN MILK, WINE, BEER, AND OTHER LIQUIDS. 



162. Ropy or Viscous Milk . . 215 



163. Ropy Whey and Thick Milk . 216 



164. Ropinees in Wine . . . 217 



165. Ropiness in Infusions . . 218 



166. Ropiness in Wort and Beer . 219 

 167. So-called Sarcina Turbidity in 



Beer ..... 221 



Section VIII.- Decompositions and Transformations of Organic 

 Nitrogenous Compounds. 



CHAPTER XXX. THE PHENOMENA OF PUTREFACTION. 



168. The Degradation of the Albu 



minoids .... 

 169. The Putrefactive Bacteria . 

 170. Proteolytic Enzymes. 

 171. Ptomaines and Leucomaines 

 172. The Albuminous Poisons . 

 173. Liberation of Nitrogen, and De- 



223 

 226 

 230 

 232 

 234 



nitrification Nitric Fermen- 

 tation of Molasses . . . 235 

 174. Loss of Colour( Umschlagen) in 



Wine 239 



Fermentation of Organic Acids 



by Schizomycetes . . . 240 

 Mannitic Fermentation of Wine 241 



