XV111 



CONTENTS. 



Section IX. Oxidising Fermentations. 

 CHAPTER XXXI Y. THE IRON BACTERIA. 



PAGE j PAGE 



197. Morphology of the Genera , 198. Physiology of the Iron -iiwij 



Crenothrix and Clado- Bacteria Smell of the ~ ;: 1) 



thrix .... 355 I Soil .... 359 



CHAPTER XXXV. THE SULPHUR BACTERIA. 



199. Morphology of the Genus 



Beggiatoa Artificial 

 Cultivation of the Sul- 

 phur Bacteria . . 363 



200. The Species of the Genus 



Thiothrix . . .365 



201. Morphology of the Non- 

 Filamentous Sulphur 

 Bacteria Bacteriopur- 

 purin . . . .367 



202. Physiology of the Sulphur 



Bacteria The Limanes 370 



CHAPTER XX XVI. THE NITRIFYING BACTERIA. 



203. The Recognition of Nitrifi- 



cation as a Physiologi- 

 cal Process . 



204. Nitroso - Bacteria and 



Nitro-Bacteria 



205. Nitrosomonas and Nitro- 



375 

 376 



sococcus . . . 378 

 206. The Nitro-Bacteria . . 378 

 207. Assimilation in the Dark 380 

 208. Wall Saltpetre and Planta- 

 tion Saltpetre . .381 



CHAPTER XXXVII. ACETIC FERMENTATION. 



209. DisQovery of the Acetic 



Acid Bacteria . . 384 



210. Morphology of the Acetic 



Acid Bacteria . . 386 



211. The Morphological Influ- 



ence of Temperature . 388 



212. The Equation of Acetic 



Fermentation . . 394 



213. Pure Culture Ferments in 

 the Manufacture of 

 Vinegar . . .397 



CHAPTER XXXVIII. THE OXYDASES. 



214. The Browning of Wines . 



215. The Rapid Discoloration 



of Fresh Vegetable 



400 



Juices Laccase, Ma- 

 lase, Tyrosinase, Olease 402 

 216. The Bittering of Wine . 404 



