400 BIBLIOGRAPHICAL INDEX 



MEYER, A. Orientierende Untersuchungen iiber Verbreitung, Morph. und 



Chernie des Volutins. Bot. Zeitg., 67 (1904). 

 MEYER, D. The food stuff content of various brewery yeasts as well as the new 



so-called mineral yeast. Chem. Abts., 13 (1919), 357. 

 MITRA, S. K. Toxic and antagonistic effects of salts on wine yeasts. Pub. Agr. 



Sci. (15) 3, 63-1002 (1917). 

 MOOSER, W. The importance of yeast as food stuff and medicine. Schweiz. 



Apoth. Ztg., 52 (1914), 609-611. 

 MOUFANG, E. The treatment of yeast with phosphoric acid. Wochschr. Brau., 28, 



410-414, 423-424. 

 . Catalytic action of dead yeast cells on fermentation. Wochschr. Brau., 



30, 113-116. 



. Production of acidity by yeasts. Brasserie u. malterie., 5, 72-78. 



. Acceleration of fermentation (by dead yeast), Chem. Absts., 9 (1915), 



2124. 

 MULLER-THURGAU, H. Ueber den Ursprung der Weinhefe. Weinbau Weinh., 



Nos. 40 and 41 (1889). 



NADSON, G. A., and KONOKOTIN, A. G. Guilliermondia^ eine neue Hefengattung mit 

 heterogamer Kopulation. Bull, du Jardin Imperial Botanique, 11 (1911), No. 

 4-5. 



NAGEL, C. Alcohol and yeast from banana flour. Z. Spiritusind., 35, 185. 



NAKAZAWA, R. Zwei Saccharomyceten au3 Sakehefe. Cent. Bakt., 22 (1909). 



. Ueber Garungsmikroorganismen von Formosa II. Berichte des Inst. fur 



experimentelle Forschungen (1914). 



NATHAN, L. Yeast, its activity and treatment in the brewery and the theoretical 

 grounds of the Nathan brewing process. Chem. Ztg., 35, 1168-1169. 



NAVASSART, E. The influence of alkalies and acids on the autolysis of yeast. Zeit. 

 physiol. Chem., 70, 189-197. 



NEGRI and BOQUET. Culture en series et evolution chez le cheval du parasite de la 

 lymphangite epizootique. Ann. Inst. Past. 32 (1918). 



NEUBAUER, O., and FROMBERZ, K. The decomposition of amino acids in yeast fer- 

 mentation. Zeit. physiol. Chem., 70 (1911), 326-50. 



NEUBERG, C., and KARCZAG, L. Carboxylase, a new enzyme of yeast. Bioch. 

 Zeit., 36, 68-75. 



NEUBERG, C., and CZAPSKI, L. Carboxylase in the juice of top yeast. Bibchem. 

 Zeit., 67, 9-11. 



and TIR, L. Sugar-free yeast fermentations. Biochem. Z., 32, 323-331. 



and HILDESCHEIMER, A. Sugar-free fermentation. I. Biochem. Z., 31, 



170-176. 



and KARCZAG, L. Sugar free yeast fermentation. IV. Carboxylase, a new 



enzyme of yeast. Biochem. Z., 36, 60-67. 



. Sugar-free fermentations. VII. Formation of /3-hydroxybutyryl alde- 

 hyde by fermentation of pyrotartaric acid. Biochem. Z., 43, 491-493. 



and KERB, J. Sugar-free yeast fermentations. VIII. Formation of alde- 

 hyde in the so-called self-fermentation of yeast. Biochem. Z., 43, 494-499. 



and KERB, J. Sugar-free yeast fermentation. IX. Fermentation of keto 



acids by wine yeast. Biochem. Zeit., 47, 405-412. 



and ROSENTHAL, P. Sugar-free yeast fermentations. XI. Carboxylase. 



Biochem., Z., 51, 128-142. 



. Is ethyl alcohol formed in sugar-free fermentations? Z. Garungsphsyio- 



logie 1, 114-120. 



