260 



INDEX 



Micrococcus lactis I. and II., 207, 

 224. 



,, prodigiosus, 57. 



pyogenes, 110, 111, 115. 



,, tritici, 130. 



ureae, 240. 



Microgonidia, 35. 

 Microspira, 6. 

 Microspira comma, 71. 

 Milk, decomposition of, 112. 



,, number of bacteria in, 78. 

 Miquel, 54, 95, 96, 99, 100, 101. 

 Moisture, influence on bacteria, 60. 

 Molisch, 160. 

 Monas, Fallax, 147. 

 Mulleri, 147. 

 Warmingii, 148. 

 Monotrich, 18. 

 Mother-of-ferment, 204. 

 Motility in response to external stim- 

 uli, 62-63. 



Mucor stolonifer, 174. 

 Miiller, 1. 

 Must, 217, 218. 

 Myosin, 205. 



N 



Nencki, 43. 

 Neuridin, 114. 

 Newman, 92. 

 Nitragin, 184. 



Nitrate-bacteria, 73, 82, 187, 192, 193. 

 Nitrification, 185-187, 194. 

 Nitrification-channel, 251. 

 Nitrite-bacteria, 73, 82, 187, 187-192. 

 Nitrogen-bacteria, 73, 82, 171-184. 

 Nitrogen-fixation, conditions of, 175. 

 Nitrogen-fixation and leguminous 



plants, 177. 

 Nitromonas, 187. 

 Nitrosomonas, 187. 

 Nucleus of bacteria, 13. 







Obligate anaerobes, 140, 240. 



(Enoxydase, 206. 



Oidium lactis, 112, 227. 



' Oily' batter, 227. 



Omelianski, 194. 



Ophidomonas sanguinea, 149. 



Osmosis, 70. 



Oxidases (see Oxidising ferments). 



Oxidising ferments, 167, 206, 237. 



Papain, 205. 



Para-chromophorous, 134. 

 Paraform, 92. 

 Paraform lamp, 92. 

 Pasteur, 42, 103, 144, 186, 213. 



Pathogenic bacteria, 72. 



Pectase, 206. 



Pectinase, 204. 



Pectine, 206. 



Pellicle, 36. 



Pemmican, 166. 



Penicillium glaucum, 129, 132, 174, 



229. 



Pepsin, 204. 

 Pepsinogen, 204. 

 Peptones, 110, 114, 204. 

 Perception-coefficient, 64. 

 Peritrich, 18. 

 Petuning, 237. 

 Peziza sclerotiorum, 129. 

 Pfeffer, 63. 

 Pfliiger, 138. 

 Phenol, 114. 

 Phoma betae, 174. 

 Phosphorescence, cause of, 141. 

 Phosphorescence, physiological con- 

 siderations, 140. 



Phosphorescent bacteria, 137-143. 

 Photobacterium Pfliigeri, 141. 



phosphorescence, 141. 



,, sarcophilum, 60. 



Photogenic bacteria, 73, 137-143. 

 Phragmidiothrix, 9. 

 Pickle, 231. 

 Pictet, 54. 



Pink bacteriosis, 130. 

 Planococcus, 4, 36. 

 Planosarcina, 4, 36. 

 Plasmolysis, 14, 70. 

 Plate-culture, 46, 49. 

 Pleomorphism, 37. 

 Potter, 128. 

 Preservation of food-products, 162- 



170. 



beet, 169. 

 burnt hay, 167. 

 fruits, 166. 

 gherkins, 169. 

 hay, 166. 

 maize, 165. 

 meat, 164, 166. 

 mixed pickles, 169. 

 Preservation, methods of, 162-170. 

 ,, by chemicals, 168. 



,, by destruction of micro- 



organisms, 164. 

 by drying, 165. 



by low temperature, 



"167. 



Preferment, 204. 

 Proskauer, 242. 

 Proteids, 109. 



Proteus, generic characteristics, 79. 

 Proteus cloacinus, 243. 



mirabilis, 240, 243, 244. 

 ,, sulphureus, 241. 



