486 



INDEX. 



ilycoderma vini, 407. 

 Myxo-bacteria, 79. 



N 



NITRIFYING bacteria, 164. 

 Nitrogen, 172. 

 Nucleus of moulds, 167. 

 Nutrition of yeasts, 225. 

 Nutritive broth, 41. 



fluid, Cohn's, 41. 

 Fischer's, 41. 

 Pasteur's, 40. 

 Raulin's, 42. 

 Voges and Proskauer's, 



41. 

 substrata, 40. 



OIDITTM lactis, 106, 113, 115, 214. 



Tuckeri, 222. 



Oil globules in yeast cells, 9. 

 Ozone, 27, 35. 



PAPIN'S digester, 15. 

 Paraplectrum foetidum, 112, 131. 

 Parasites, 81. 

 Pasteur flasks, 36. 

 Pasteur's nutritive fluid, 40. 

 Pasteurisation, 21. 

 Pediococcus acedulefaciens, 158. 

 acidi lactici, 119. 

 cerevisise, 155. 

 damnosus, 157. 

 odoris mellisimilis, 157. 

 perniciosus, 157. 

 sarcinaeformis, 156. 

 viscosus, 145. 

 Penicillium album, 113, 190. 

 Camembert, 189. 



candidum, 113, 190. 

 Enzymes in, 190. 



glaucum, 113, 175, 187, 190. 

 italicum, 190. 



luteum, 190. 

 olivaceum, 190. 

 Roquefort, 189. 

 Peronospora viticola, 223. 

 Petri dishes, 50. 

 Phenol, 28. 

 Phosphorus, 172. 

 Photographs, Micro-, 7. 



Phycomyces nitens, 207. 

 Pichia californica, 367. 

 farinosa, 368. 

 membranaefaciens I., 366. 

 II., 367. 

 III., 367. 

 Radaisii, 368. 

 Tamarindorum, 367. 

 taurica, 367. 

 Plate-cultures, 42, 50, 53. 

 " Podkvassa," 140. 

 Point cultures, Indian ink, 53. 

 Poisonous substances in fungi, 182. 

 Poisons, influence of minute doses, 29, 



174. 



Potassium, 172. 



Preserved foods, Lactic acid in, 125. 

 Pressed yeast, 342. 

 Pressure, influence on bacteria, 87. 



fungi, 177. 



Products of alcoholic fermentation, 267. 

 Propagating apparatus, Bergh and 



Jorgensen, 417. 

 ,, Hansen and Kiihle, 



415. 



Proteolytic enzymes, 153, 250, 256. 

 Proteus vulgaris, 151. 

 Protoplasm in moulds, 167. 

 Pure culture, Despatch of, 419. 



dilution methods, 47. 



physiological methods, 44. 



,, Preparation of, 43. 



Pure culture of yeast on large scale, 414. 

 Pyricit, 34. 



R 



RANVIER'S moist chamber, 11. 

 Raulin's nutritive fluid, 42. 

 Reducing enzymes, 256. 

 Rennet, 111. 



Resting cells, Yeast, 295. 

 Rhizopus japonicus, 205, 208, 210. 



nigricans, 204. 

 Oryzffi, 205, 210. 

 Tamari, 208. 



tonkinensis, 206, 210. 



" SAAZ " yeast, 325. 

 Saccharobacillus Pastorianus, 121. 

 Saccharomyces acidi lactici, 370. 



' anomalus, 278, 368. 



in beer, 257. 



Spores of, 306. 



in soil, 276. 



