xiv CONTENTS. 



Section IV. Chromogrenie, Photogenic, and Thermog-enie 

 Bacteria. 



CHAPTER XII. CHROMOPAEOUS BACTERIA PRODUCING RED AND 

 YELLOW COLOURING MATTERS. 



PAGE 



86. Coloured and Colouring 



Bacteria . . . .136 

 87. Micrococcus Prodigiosus . 137 

 88. Lipochromes . . .138 



). Eed Coloration in Milk, 



PAGE 



Cheese, and Stock-fish . 140 

 90. Bacteria producing Yellow 



Colouring Matters . .142 



CHAPTER XIII. PURPLE BACTERIA AND THEIR BEHAVIOUR 

 TOWARDS LIGHT. 



91. Their Morphology . . 144 

 92. Influence of the Individual 



Colours of the Spectrum 146 



93. Assimilation and Oxygen 



Elimination . . . 147 



CHAPTER XIV. CHROMOPAROUS BACTERIA PRODUCING BLUE, 

 GREEN, AND VIOLET COLOURING MATTERS. 



94. Blue Coloration of Milk . 149 I cyaneus Bacteria pro- 



95. Blue Coloration in Cheese . 152 

 96. The Fermentation of Indigo 155 

 97. Varieties of Bacillus Pyo- 



ducing Violet Pigments 157 

 5. Green Bacteria Green 



Coloration of Cheese . 158 



CHAPTER XV. PHOTOGENIC BACTERIA. 



99. TheGenusPhotobacterium 160 

 100. The Food Eequirements of 



Phosphorescent Bacteria 161 



101. The Luminous Bacteria as 



Tests for Enzymes . 162 

 102. The Phosphorescents . 163 



CHAPTER XVI. THERMOGENIC BACTERIA. 



103. Spontaneous Combus- 

 tion .... 165 



104. Spontaneous Heating of 



Hops . . . .166 



105. The Fermentation of 



Tobacco . . .167 



1 06. The Preparation of Burnt 



Hay . . . .168 



Section V. The Heat- Resisting Bacteria : Their Place in Nature 

 and their Importance in the Fermentation and Food-Stuff 

 Industries. 



CHAPTER XVII. BACILLUS SUBTILIS AND ITS CONGENERS. 



1 07. Koberts' Heat Method . 170 no. The Potato Bacilli . .174 



1 08. Morphology of Bacillus in. Bacillus Fitzianus Pro- 

 Subtilis' . . .171 duction of Alcohol by 



109. Influence of the Mode of Fission Fungi . .176 



Nutrition on the Form 112. Bacterial Content of the 

 of Growth . . .172 Soil . . . .178 



