INDEX. 



media for, i. 133 ; dilution method 

 used for, i. 320 ; discovery of, i. 

 222 ; effect of hop resins on, i. 

 122 ; function in ripening of 

 Emmenthal cheese, i. 320 ; in 

 artificial souring of mash, i. 247 ; 

 in beer, i. 254 ; in distilling, brew- 

 ing, and preparation of wine, i. 252 ; 

 in intestine, i. 298 ; in preparing 

 fodder, i. 261 ; in sauerkraut 

 fermentation, i. 264 ; in wine, i. 

 252 ; involution forms, i. 372 ; 

 nutrient medium for, i. 129, 130 ; 

 occurrence of, i. 224 



Lactic acid fermentation, enzyme of, 

 i. 226 ; equation of, i. 225 ; in- 

 fluence of casein and phosphate, 

 i. 226; for bottled gherkins, i. 

 219; of bark liquor, i. 267; of 

 beer, i. 254 ; of brown hay, i. 260 ; 

 of cream, i. 235 ; of plumping 

 soak, i. 266 ; of wine, i. 252 ; with 

 Bacillus diatrypeticus casei, i. 

 325 ; with Leuconostoc mesen- 

 teroides, i. 274 ; with Micrococcus 

 casei amari, i. 328 



Lactic aldehyde, ii. 487 

 anhydride, ii. 486 



Lactoglycose, ii. 514 



Lactomyces, ii. 207, 354 



inflans caseigrana, ii. 388, 394, 

 395,396,397,399,400 



Lactoprotein, i. 241 



Lactose, ii. 205, 206, 275, 280, 282, 

 285, 286, 287, 290, 291, 292, 363, 

 369, 398, 405, 406, 431, 513, 514, 

 527 ; action of, on proteolysis, ii. 

 551 ; action of Sacch. Hansenii on, 

 ii. 234, 284 ; as a culture medium, 

 ii. 282 ; behaviour of Sacch. Kefyr 

 to, i. 163 ; of Mucor Eouxii to, ii. 

 87 ; decomposition of, by bacteria, 

 i. 225 ; by heat, i. 187 ; in cheese, 

 i. 323 ; in sunshine, i. 25 ; fermen- 

 tation of, ii. 396, 447, 450, 453; 

 by Allescheria Gayoni, ii. 368 ; 

 by Bacillus amylozyme, i. 191 ; 

 occurrence of, in Torulacese, ii. 

 398 ; influence on zygospore-forma- 

 tion, ii. 191 



La^vulan, ii. 175, 515 



Lsevulose, i. 26, ii. 368, 514, 515 ; 

 action of Mycoderma on, ii. 420 ; 

 as glycogen-former, ii. 171 ; be- 

 haviour of Mucor Rouxii towards, 

 ii. 88 ; derived from gentianose 

 ii. 362 ; influence on zygospore- 

 formation, ii. 19; fermented by 

 Allescheria Gayoni, ii. 362, 368; 



by species of Mucor, ii. 84 ; by 

 Saccharomycetes apiculatus, ii. 431 ; 

 by S. Soja, ii. 282 ; by Saccha- 

 roinycodes Behrensianus, ii. 286 ; 

 by Saccharomycopsis capsularis, 

 ii. 287 ; Schizosaccharomyces 

 pombe, ii. 293, 294; by Willia 

 anomala I., ii. 291 ; by Willia 

 anomala III., ii. 292 ; by Zygo- 

 saccharomyces Barken, i. 285 



Lamarck's development theory, i. 10 



Lambic, i. 255 



Laurent's solution, ii. 394 



Laurie acid, ii. 499 



Lead, effect of, on yeasts, ii. 238 



acetate, action of, on yeasts, 

 ii. 237 



Leather as a culture medium, ii. 314 



Lecithin, i. 303, ii. 174, 463, 468, 

 493, 534 



Leguminous nodules, i. 24 ; artificial 

 formation of, i. 345-347 ; bacterial 

 growth in plant, i. 344-347 ; bearing 

 on fertility of soil, i. 347 ; connec- 

 tion between nodule-formation and 

 growth of plant, i. 343 ; discovery 

 of, i. 340; formation of, i. 342; 

 functions of, i. 343,344; increase of 

 nitrogen-yield due to, i. 351 ; nature 

 of, 341* ; section of, 341,* 342 



Leguminous plants, behaviour towards 

 nitrogen, i. 338-350 



Lemon-juice, ii. 91 



Leprosy bacillus, resistance to de- 

 colorising agents, i. 67 



Leptobryum, i. 352 



Leptothrix, i. 33, 67, 355 

 buccalis, i. 190 

 ochracea, i. 360 



Leucin, ii. 371, 463, 508, 510 ; as a 

 metabolic product of Tyrothrix 

 species, i. 319 ; decomposition by 

 Bacillus mycoides, i. 306 ; extracted 

 from yeast cells, ii. 166 ; in higher 

 fungi, ii. 63 ; occurrence of, in 

 ripe cheese, i. 316 ; origin and 

 decomposition of, i. 244, 292 ; 

 produced by yeast, ii. 548, 549, 

 553, 554, 556 



Leuconostoc mesenteroides, beha- 

 viour towards sugars, i. 274 ; 

 conversion of mucinous envelope 

 of, i. 275; double staining of, i. 

 273 ; effect of calcium chloride, 

 i. 274 ; of nutrient media, i. 272, 

 273 ; invertin produced by, i. 

 274 ; occurrence in sugar re 

 fineries, i. 275 ; physiology, i. 

 273 ; resisting power of, i. 273 



