175 



Lactic acid fermentation 



Kickbeeren, I. 5, 52. 



Kikvorsch: see Frog. 



Kirsche : see Cherry. 



Klee, rot: see Clover, red. 



Klee, weisz: see Clover, white. 



Kleinarten, V. 25, 29. 



Klisters, I. 104, 105. 



Klunkern, I. 44. 



Knollen : see Turnip. 



Knol voet, I. 13, see also: Plasmodiophora 



disease. 

 Knoppers, (Fruit galls), I. 23; III. 199. 



201; IV. 133. 

 Knotensucht, I. 4, 18. 46. 

 Kohl : see Cabbage. 

 Koji, white, III. 290. 

 KoUari wasp : oviposition. I. 234—237. 



— parthenogenesis, I. 236, 237. 

 Kool: see Cabbage. 

 Koolraap: see Turnip. 

 Koolzaad: see Colza. 

 Korinthe: see Currant. 



Koumis, II. 210; IV. 55, 293; V. 131. 

 Krakatoa: ashes, I. 367-369. 



— the first life on, IV. 108, 127. 

 Krent: see Currant. 



Kroefziekte [Nematode disease of onions), 



I. 283-291. 

 Kruiskruid : see Groundsel. 



Laburnum (Gouden regen), IV. 48; V. 



246, 247. 

 Laccase, V. 114, 115. 

 Lactase: II. 212, 213, 218, 221-224, 280; 



III. 131, 153, 268, 269; V. 40, 273. 



— preparation, II. 224; III. 269. 

 Lactate, dissimilation, II. 264, 344; III. 



15, 66, 67, 248; IV. 113, 121, 143, 200, 

 299; V. 17; VI. 4, 21. 

 Lactic acid bacteria: II. 152, 153, 210- 

 224, 351, 354; III. 1-4, 43, 328, 344; 



IV. 54-77, 192, 220, 280, 283-297, 313, 

 316-322, 328; V. 37, 101, 102, 107-109, 

 129-132; VI. 73. 



— accumulation by the elective action 

 of temperature, II. 211, 216, 220; IV. 

 55-58, 61-65, 72, 74-77, 284, 287-290. 

 296, 297, 316, 319, 320; V. 130, 131. 



— accumulation, technical. IV. 54. 63, 

 64, 283, 288. 



— acetic acid formation, V. 101. 



— agglutination of yeast, II. 216; IV. 

 313, 316-321. 



Lactic acid bacteria: alcoholic fermen- 

 tation. IV. 317. 



— antagonistic action on putrefactive 

 bacteria. II. 217, 357; III. 13; IV. 63- 

 65, 283, 284. 



— butyric acid fermentation, IV. 69. 



— catalase absent, IV. 59, 285; V. 108. 



— classification, IV. 55, 57. 59. 



— description. III. 3; IV. 58-60, 70, 284 

 -286. 



— emulsine reaction of. IV. 285. 



— hydrogen production fails, IV. 55, 

 192, 283. 



— in cheese. II. 222, 351, 354. 355. 



— in relation to acetic acid bacteria, 

 differentiation. III. 3. 4; IV. 59, 286. 



— in relation to acetic acid bacteria, 

 intermediate form, IV. 59. 



— indican reaction, III. 344; IV. 285; 

 V. 108. 



— influence of certain peptones (bios), 

 IV. 289. 



— influence of zinc, III. 4. 



— invertase reaction, IV. 285. 



— microaerophily, IV. 65-67. 71, 72, 

 280, 285. 



— mustard oil influence, IIL 328. 



— occurrence, II. 212, 217, 351, 354, 

 355; IV. 28, 55, 56, 59, 62, 68, 280. 



285. 292-297; V. 101, 102. 



— occurrence in the intestine, IV. 294- 

 296. 



— preparation of mother yeast with a 

 pure culture, IV. 68. 



— production of aromatic substances, 

 II. 357; II. 173; IV. 290; V. 4, 5. 



— production of cellulan. V. 109. 



— production of dextran. V. 107-108, 

 238. 



— production of slime. see: Milk. slime 

 production. and : Whey, ropy. 



— reactions characterising. III. 3. 43. 

 344; IV. 59, 285, 286; V. 108. 



— reduction of laevulose to mannitol, IV, 

 59, 72, 192. 286, 317; V. 101. 109. 



— reducing power, II. 337, 352; IIL 99. 



— variability. IV. 67, 68, 70, 74-76, 



286. 287; V. 104. 



Lactic acid fermentation: II. 211-217; 



IV. 61, 62, 65-77. 143; V. 101-103. 

 109, 129. 132. 



— acidity obtained. II. 217. 351; IV. 

 61. 62, 65, 66, 69. 72, 289-297, 317; 



V. 131. 



— as a catabolic process. IV. 60. 



