CONTENTS 



n \\V. LACTIC Arm lUrn:iu.\ i\ DISTILLING;, I.REWIXO. 



AM) VlMFICATION. 



148. The Spontaneons 



Mash . 1 88 



} 149. Art i-inir by tlu- Aiil of 



Pure Cultures of Lactic A-il 

 Bacteria, Karillu< a<-i<liiic:m< 

 longissimus . . . .189 



150. KtFront's Hydrofluoric *Acil 



151. Tli.- Lactic Acidification 



(' Zickemlwerden ") of Wine . 193 

 152. The "Turning" of Beer . . 194 

 153. White Beer, Lambic, Ginger 



Beer 



195 



CHAPTER XXVI. THE LACTIC ACID BACTERIA IN THE PREPARATION 



OF FODDER. 



$ 154. Brown Hay 

 155. Sweet Ensilage 



199 j 156. Sour Fodder 

 200 



202 



CHAPTER XXVII. THE PART PLAYED BY BACTERIA IN TANNING. 



157. The Fermentation of the Plump- | 158. The Souring of Bark Liquor . 205 



ing Soak 204 



Section VII. The ormation of Mucus and Allied Phenomena of 

 Decomposition. 



CHAPTER XXVIII. THE IMPORTANCE OF BACTERIA IN THE 

 MANUFACTURE OF SUGAR. 



{159. The Zoogloea of Leuconostoc 



nterioides . . . 208 

 | 1 60. Physiology of Leuconostoc . 210 



161. Mucinous Fermentation and In- 

 version 212 



CHAPTER XXIX. KOFI NESS IN MILK, WINE, BEER, AND OTHER LIQUIDS. 



162. Kopy or Viscous Milk . . 215 



5 163. Ropy Whey and Thick Milk . 216 



164. Ropinees in Wine . . . 217 



165. Ropiness in Infusions . . 218 



166. Ropiness in Wort and Beer . 219 

 167. So-called Sarcina Turbidity in 



Beer 221 



Section VIII.- Decompositions and Transformations of Organic 

 Nitrogenous Compounds. 



CHAPTER XXX. THE PHENOMENA OF PUTREFACTION. 



{ 168. The Degradation of tli- Albu- 

 minoids 223 



$ 169. The Putrefactive Bacteria . 



170. Proteolytic Enzymes . 



171. Ptomaim-s ami Lf-ncomainea 



172. The Alhuminou* Poison? 



5 173. Liberation of Nitrogen, and De- 



226 

 230 

 232 

 234 



nitrincat On Nitric Fermen- 



tation of ... 



174. Loss of Cnlour( Umechlngen) in 



-mentation of Organic Acids 



by Schizomycetes . . . 



Mannitic Fermentation of Wine 



235 



139 



140 

 241 



