xiv CONTENTS 



CHAPTEE IV 



BACTERIA AND FERMENTATION 



PAGE 



Early Work Kinds of Fermentation r (1) Alcoholic Fermentation, Asco- 

 spores, Pure Cultures, Films ; (2) Acetous Fermentation ; (3) Lactic 

 Acid Fermentation ; (4) Butyric Fermentation ; (5) Ammoniacal Fer- 

 mentation Diseases of Wine and Beer : Turbidity, Ropiness, Bitter- 

 ness, etc. Industrial Applications of Bacterial Ferments . . 92-115 



CHAPTEK V 



BACTERIA IN THE SOIL 



Methods of Examination Methods of Anaerobic Culture Place and Function 

 of Micro-organisms in Soil Denitrification, Nitrification, Nitrogen- 

 fixation, Bacterial Symbiosis Saprophytic and Pathogenic Organisms 

 in Soil Tetanus Quarter-Evil Malignant (Edema The Relation of 

 Soil to Bacterial Diseases, such as Typhoid Fever . . 116-150 



CHAPTEE VI 



THE BACTERIOLOGY OF SEWAGE AND THE BACTERIAL 

 TREATMENT OF SEWAGE 



Composition of Sewage Quantity and Quality of Bacteria in Sewage Treat- 

 ment of Sewage : (1) Disposal without Purification ; (2) Chemical Treat- 

 ment ; (3) Bacterial Treatment Evolution of Bacterial Methods Septic 

 Tank Method Contact-Bed Method Manchester Experiments Effect 

 of Bacterial Treatment on Pathogenic Organisms . . 151-177 



CHAPTEE VII 



BACTERIA IN MILK AND MILK PRODUCTS 



General Principles Sources of Pollution Number of Bacteria in Milk 

 Influence of Time and Temperature Species of Bacteria found in Milk 

 Fermentations of Milk Pathogenic Organisms in Milk Milk-borne 

 Disease: Tuberculosis, Typhoid Fever, Scarlet Fever, Sore-Throat 

 Illnesses, Cholera, Epidemic Diarrhoea Preventive Measures Pro- 

 tection of Milk Supply Control of Milk Supply : Refrigeration, Strain- 

 ing, Sterilisation, Pasteurisation Specialised Milk Bacteria in Milk 

 Products Cream-Ripening Butter-Making Cheese-Making Abnor- 

 mal Cheese-Ripening Poisonous Cheese . . . . 178-252 



