etkacetosuccinicus produces alcohol from 

 mannitol and dulcitol (Frankland and 

 Frew, Trans. Ch. Soc. 61, 354). 



The Pneumococcus of Friedlander pro- 

 duces small quantities of alcohol from 

 arabinose, glucose, galactose, lactose, 

 saccharose, maltose, and raffinose (traces), 

 mannitol, dextrin, and creatinine (Brie- 

 ger, Zeit. physiol. Ch. 8, 306 ; 9, i ; 

 Grimbert, Comp. Rend. 121, 698 ; Bull. 

 Soc. [3] 15, 52 ; 87 ; Ann. Inst. Past. 

 9, 840 ; Frankland, Stanley, and 

 Frew, Trans. Ch. Soc. 59, 253), and 

 from xylose (Grimbert; Bull. Soc. [3] 

 15, 340). 



The Bacillus of malignant oedema 

 produces alcohol from lactose, saccha- 

 rose, and calcium lactate in an atmo- 

 sphere of hydrogen (Kerry and Frankel, 

 Monats. 12, 350). Pasteur's ' butyric 

 ferment' produces a trace of alcohol 

 from calcium lactate (Fitz, Ber. 13, 

 1310). Bacillus boocopricns from cow- 

 dung produces alcohol from glucose 

 and lactose (Emmerling, Ber. 29, 

 2726). 



Alcohol is among the final products 

 of (lactic) fermentation of lactose by 

 Bacillus acidi lactici (Haacke, Arch. 

 Hyg. 42, 1 6 ; Ch. Centr. 1902, 1, 

 1 1 22 ; by Bac. ac. l-laciici, Schardinger, 

 as quoted by Emmerling in the work 

 referred to below) and by Stapkylococcus 

 pyogenes aureus (Liibbert : Emmerling, 

 ' Die Zersetzung stickstofffreier or- 

 ganischer Substanzen durch Bakterien/ 

 p. no). Tyrotkrix claviformis and 

 Actinobakter polymorpkus can produce 

 alcohol from lactose (Duclaux, Ann. 

 Inst. Agron. 4 me Annee, 1879-80, 

 p. 103 ; also Gay on and Dubourg, 

 Ann. Inst. Past. 15, 567). The ' man- 

 nitol ferment ' of Gayon and Dubourg 

 (loc. cit. 527) can produce alcohol from 

 most sugars excepting Isevulose (which 

 it converts into mannitol [5l]). Alco- 

 hol is among the products of fermenta- 

 tion of glucose by Dunbar's and other 

 Vibrios (Gosio ; quoted by Emmerling, 

 loc. cit. pp. 47 and 56), and of maltose 

 by Bacillus fervitosus ( Adametz ; quoted 

 by Emmerling, loc. cit. p. 59)- 



The Bacillus amylozymicus of Per- 

 drix (Ann. Inst. Past. 5, 287) hydro- 

 lyses and finally ferments starch with 



ALCOHOLS [14. 



the formation of alcohol among other 

 products. Saccharomyces associate them- 

 selves symbiotically with the Bacillus 

 and increase the production of alcohol 

 to 90 per cent. Alcohol is among the 

 products of fermentation of starch by 

 Bacillus suaveolens (Sclavo and Gosio, 

 Bied. Centr. 2O, 419 ; Journ. Ch. Soc. 

 60, Abst. 1284). Some of the organ- 

 isms of putrefying cheese produce traces 

 of alcohol from glycerol, mannitol, and 

 sorbose in presence of chalk (Berthelot, 

 Jahresber. 1857, 509 ; Ann. Chim. [3] 

 50, 350). 



A 1-lactic organism obtained from 

 ripe pears can produce alcohol from 

 mannitol and dextrose (Tate, Trans. 

 Ch. Soc. 63, 1263). Alcohol is formed 

 in traces during the fermentation of 

 dextrose and lactose, and in considerable 

 quantity during the fermentation of 

 mannitol by Bacillus lactis aerogenes 

 (Emmerling, Ber. 33, 2477). Accord- 

 ing to Grimbert and Legros (Comp. 

 Rend. 13O, 1425) this Bacillus is 

 identical with the Pneumobacillns of 

 Friedlander, and can ferment glucose, 

 saccharose, glycerol, mannitol, and dex- 

 trin, but not dulcitol. 



Alcohol is among the products of 

 fermentation of mucic acid (Bechamp, 

 Bull. Soc. [3] 3, 770). Stapkylococcus 

 pyogenes aureus and Bacillus coli corn- 

 munis produce alcohol (traces) from 

 dextrose in nutrient solution in presence 

 of calcium carbonate (Hugounenq and 

 Doyon, Ann. Chim. [7] 15, 1 45 ; also 

 Liibbert as quoted by Emmerling, ' Die 

 Zersetzung/ &c. p. 49). 



Bacillus coli communis, B. typJiosus, 

 and allied species produce alcohol among 

 the products of fermentation in nutrient 

 solutions of d-glucose, Ia3vulose, gly- 

 cerol, mannitol, d-galactose, and 1-ara- 

 binose in an atmosphere of nitrogen 

 (Harden, Trans. Ch. Soc. 79, 610). 

 Bacterium icteroides ferments dextrose 

 in a similar manner (Ibid. Trans. Path. 

 Soc. 52, 115). An organism from sour 

 milk produces alcohol from pure arabi- 

 nose (Schone and Tollens, Journ. Ch. 

 Soc. 80, I, 368). 



Saccharo/jacilluspastorianus (Van Laer) 

 produces alcohol among other products 

 from dextrose, maltose, and saccharose 



