INDEX. 



699 



saccharoinyces mellaceus, 295 ; 

 by Allescheria Gayoni, 348 ; 

 by Aspergillaceae, 367-369 ; by 

 Saccharomyces Kefyr, 394 ; 

 by Torulaceae, 397, 398, 405 ; 

 by Saccharomyces apiculatus, 

 419 ; by S. a. var. parasiticus, 

 426, 427 ; by S. a. var. ellip- 

 soideus, 428 ; by S. apicu- 

 latus from beer wort, 431, 

 432 ; and from grape and 

 other juices, 432 ; by Monilia, 

 445, 447 ; by Monilia javanica, 

 447 ; by Monilia albicans, 

 449 ; by Oidium lactis, 453 ; 

 by yeasts, 458, 459 ; during 

 fermentation, 484, 485 

 Alcohol, source of citric acid, ii. 



361 

 Alcohols, effect of, on reproduction 



of Torulacese, ii. 396 

 Alcoholase, discovery of, and attempts 

 to isolate it, ii. 456, 457, 458, 459 ; 

 not extracted from yeast by 

 dialysis, filtration, or centrifugalisa- 

 tion, 466, 467 ; properties of, 473- 

 481, 493 ; endotryptase antago- 

 nistic to, 557, 558 

 Aldehydes, ii. 490, 507, 542 



luminous in alkaline solution, 



i. 163 

 occurrence in cultures of Mucor 



racemosus, ii. 83 

 action of, on proteolysis, ii. 



552 



Aldehydosulphurous acid, i. 108 

 Alditriose, ii. 512 

 Alexine, i. 305 



Algse, i. 28, ii. 4 ; pure cultures of, 

 i. 133 ; aluminium as a nutriment 

 for, ii. 42 ; calcium as food for, 45 ; 

 arsenic as a substitute for phos- 

 phorus, 54 

 Algic fungi, ii. 4 



Alkalies, ii. 41, 520; influence of, 

 on alcoholic fermentation, ii. 467, 

 468 ; action of, on proteolysis, 

 552 ; on philothion, 559 

 Alkalinity of nutrient media, in- 

 fluence of, on the development of 

 bacteria, i. 122, 123 

 Alkanna tincture, ii. 119 

 Allantoin, i. 330, ii. 372 

 Allescheria, ii. 348, 373 



action on gum arabic, ii. 365 ; 

 on fats, 367 ; on acids and 

 alcohols, 373 



description and properties of, ii. 

 297, 298, 300 



Allescheria Gayoni, ii. 348, 349, 353, 

 363, 531, 533 ; fission of gluco- 

 sides by, ii. 363, 364 ; alcohol pro- 

 duced by, 368, 369, 490 ; action of, 

 on sugars, 368 

 Alloxuric bases produced by yeast, 



ii. 553 



Alnus, nodules of, i. 344 

 Alpinia galanga, ii. 91 

 Alternaria tenuis, fixation of free 



nitrogen by, i. 352 

 Aluminium, ii. 48 



chloride, ii. 545 ; action of, on 



yeasts, ii. 245 

 sulphate, ii. 468 ; action of, on 



yeasts, ii. 245 

 Amanita, oxydase in, i. 404 



muscaria, muscarine in, i. 303 ; 

 manganese as food for, ii. 47 ; 

 casein-dissolving enzyme in, 

 63 ; glycogen-formation by, 

 170] 



Amblyosporium, description, ii. 298 

 Amide, influence of, on frothing 



fermentation, ii. 184 

 Amides as food for yeasts, ii. 312 313 

 Amines, ii. 510 

 Amino acids, ii. 371, 468, 549, 554, 



556 



Amitosis, ii. 151 



Amitotic division of the nucleus, i. 58 

 Ammonia, ii. 365, 371, 372, 510, 554, 

 555 ; for preserving milk, i. 209 ; 

 development of, from soil albu- 

 minoids, 306, 309 ; as food for 

 yeasts, ii. 211 ; occurrence in 

 Emmenthal cheese, 316 ; from 

 fermentation of urea, 332 ; produc- 

 tion of, by Penicillium brevicaule, 

 343 ; effect of, on the reproduction 

 of Torulaceae, 396 



Ammonia salts, ii. 435 ; a source 

 of nitrogen for Chlamydomucor 

 oryzae, ii. 93 

 Ammonium, motion inhibited by, 



i.41 



acetate, ii. 205 

 benzoate, ii. 206 

 bicarbonate, ii. 498 

 chloride, ii. 468, 545 ; influence 

 on the conidia-formation by 

 Aspergillus niger, ii. 22 

 citrate, ii. 205 

 dextro-tartrate, ii. 205 

 fluoride, ii. 469 

 formate, ii. 205 

 gallate, ii. 206 

 lactate, ii. 205 

 malate, ii. 205 



