Lactic acid fermentation 



176 



Lactic acid fermentation: hy Aerohacter, 

 IV. 28, 36, 146. 



— chemical conversion in, II. 217, 351; 

 IV. 69-72, 283, 284, 293; V. 101. 



— influence of aeration, IV. 65-67, 71, 

 72, 280, 285. 



— influence of temperature, II. 216, 220; 

 IV. 55-58, 61, 64, 65, 67-72, 73, 74, 

 283, 284, 288-290, 296, 297. 317, 318, 

 328; V. 130, 131. 



— technical, IV. 54, 60-77. 



Lactic acid : production, by Sarcina ven- 

 triculi, IV. 279; V. 12. 



— possibilities of manufacture, IV. 77. 

 - — qualitative determination, IV. 155. 

 Lacticose, IV. 293. 



Lactisation, IV. 58. 64, 65, 284; V. 37. 

 Lactobacillus caucasicus: cultivation. II. 

 215. 



— isolation. IV. 57, 290-292. 



— occurrence, II. 212, 217; IV. 63. 292. 



— relation to oxygen, II. 216. 



— relation to temperature, II. 216, 292. 

 Lactobacillus conglomeratus : enrichment 



culture, IV. 58, 320, 322. 



— yeast agglutination, IV. 320, 322. 

 Lactobacillus Delbrücki : as a degenerated 



form of Lactobacillus fermentum, IV. 

 70. 



— description and isolation, IV. 67-69. 

 290-292, 296, 297. 



Lactobacillus densus: description and iso- 

 lation, IV. 319, 320. 



— yeast agglutination, IV. 322. 

 Lactobacillus fermentum: description, IV. 



70-74. 



— influence of temperature, IV. 61, 64. 

 . 70, 73. 74. 284. 



— isolation. IV. 70, 75, 290, 292, 296, 

 297. 



— microaerophily. IV. 70, 75. 



— occurrence in mother yeast, IV. 63, 

 68, 70. 



— transformation into Lactobacillus Del- 

 brücki, IV. 70, 74-76. 



Lactobacillus fragilis, enrichment cul- 

 ture, IV. 58. 



Lactobacillus longus, isolation, IV. 58, 

 290-292. 



Lactococcae, elective culture, IV. 289, 

 290, 296, 297; V. 101-104. 



Lactococcus agglutinans: cultivation in 

 symbiosis with pressed yeast, IV. 318, 

 319. 



— enrichment culture, IV. 316, 317. 



Lactococcus agglutinans: occurrence. IV. 

 317. 



— softening influence on the cell walls 

 of yeast. IV. 318. 319. 



Lactococcus dextranicus, description. V. 



107-108, 238. 

 Lactococcus hollandiae, elective culture. 



IV. 287-289, 296, 297. see also: Whey. 

 ropy. 



Lactose. dissimilation, II. 214, 216, 218, 

 264. 279, 280; III. 12. 31, 61, 131, 133, 

 248; IV. 28, 57, 72, 113, 121, 226, 279, 

 292, 315;. V. 17r 91, 102, 107, 260; VI. 

 13. 



Laevan, V. 97, 235, 238, 239, see also: 

 Laevulan. 



Laevulan: IV. 341; V. 90-93-99, 235. 

 237-239, 254-256; VI. 6. 



— butyric acid fermentation. V. 90. 91, 

 92. 



— characteristics, V. 97. 238. 239. 255. 



— formed by an endoenzyme as a part 

 of the cell wall. V. 95, 96, 255. 



— formed by an exoenzyme as a free 

 substance. V. 93-95, 239, 255; VI. 6. 



— formed by bacteria from cane sugar 

 and raffinose only, V. 93, 94, 95, 237- 

 239, 254, 255; VI. 6. 



— mixed with gelatin, V. 93. 

 Laevulan bacteria: V. 93-95, 238, 239, 



255. 



— crude culture and isolation, V. 93, 

 94. 



Laevulose: formation by oxidation of 

 mannitol by acetic acid bacteria, IV. 

 120, 286. 



— reduction to mannitol by lactic acid 

 bacteria, IV. 59, 72, 192, 286. 317; 



V. 101, 109. 

 Lambic, IV. 56. 



Latent characters: see Progenes. 



Lateral buds, II. 9, 21. 



Lateral roots, II. 9, 10, 11, 35, 36, 43. 

 116*. 



Latex. V. 115, 279, 280. 



Laurier cerise: see Cherry laurel. 



Lead compounds as a reagent on sul- 

 phuretted hydrogen in bacterial cul- 

 ture, III. 105; IV. 26-28, 33, 34, 36, 

 198,203. 



Leaf. sooty mould on — , IV. 275. 



Leaf forming substances, I. 315. 



Leaf miner, I. 5, 46, 54, 55. 



Leafy roots, II. 8, 19. 



Leather. tanned. V. 24. 



