488 



INDEX. 



Sarcinae, Candida, 154. 

 casei, 154. 

 flava, 154. 

 fusca, 155. 

 Hamaguchiae, 196. 

 lutea, 154. 

 maxima, 155. 

 mobilis, 155. 

 ,, rosacea, 155. 

 rosea, 115. 

 rubra, 155. 

 Sarcinae in beer, 155. 

 cheese, 154. 

 milk, 155. 

 Schizosaccharomyces comesii, 377. 



mellacei, 286, 381. 

 octosporus, 377. 



Pombe, 286, 380. 



Sclerotia, 168. 

 Sclerotinia Fuckeliana, 1 83. 

 Sclerotium of botrytis, 185. 

 Semiclostridium commune, 150. 

 Slime-forming bacteria, 142. 



in beer, 145. 



in milk, 145. 



in molasses, 148. 



,, in wine, 142. 



Soda, 27, 35. 

 Sodium hypochlorite, 27. 



sulphite, 27. 

 Soja, 196. 



Solid substrata, Cultures on, 297. 

 Sphaerotilus dichotoma, 162. 

 Spherical yeast, moulds, 168. 

 Spontaneous generation, 232. 

 Sporangia, 169. 

 Spore-formation, 281, 302. 

 Spores, Bacteria, 84. 



moulds, 169, 170. 



,, of Saccharomyces anomalus,306 

 cerevisiae I., 304, 



308. 



ellipsoideus I., 308. 

 II., 308. 

 Johannisberg II., 



306. 



Ludwigii, 306. 

 Pastorianus I., 308. 

 II., 308. 

 III., 308. 

 Sporodinia grandis, 207. 

 Stab-cultures, 43. 

 Staining methods, 5. 

 Steam, Disinfection by, 14, 35. 

 Sterigma, 187. 

 Sterigmatocystis niger, 194. 

 Sterilisation, 13. 



Discontinuous, 20. 



Sterilisation, Fractional, 20. 



of air, 23. 

 of beer, 23. 



of glass and metal objects, 



14. 

 of liquid and solid sub> 



strata, 15. 

 of milk, 22. 

 Stimulating action of antiseptics, 29, 



174. 



Streak-cultures, 42. 

 Streptococcus hollandicus, 114. 



lacticus, 109, 112, 116. 



mesenterioides, 148. 



Structure of yeast cells, 298. 

 Substrata, Nutritive, 40. 

 Succinic acid, 268. 

 Sugars, Fermentation of, 267. 

 Synthesis of, 246. 

 Synthetically prepared, 247. 

 Yeasts fermenting certain, 259. 

 Sulphur, 172. 



bacteria, 164. 

 Sulphuric acid, 35. 

 Sulphurous acid and sulphites, 27, 34. 



TAO-TJIUKG, 197. 



Tane-Koji, 195. 



Temperature, influence on bacteria, 85. 



fungi, 175. 



yeast cells, 



277. 



Thamnidium elegans, 207. 

 Theories of fermentation, 229. 

 Thermobacterium Zeidleri, 100. 

 Thymol, 27. 



Tobacco, Fermentation of, 160. 

 Toluol, 27. 



Top-fermentation yeasts, 311, 319, 329. 

 Pure cultures of, 341. 



Torula a = Torula Holmii, 388. 



b = mucilaginosa, 395. 



c = cinnabarina, 396. 



amara, 401. 



colliculosa, 393. 



epizoa, 394.- 



novae carlsbergiae, 260, 388. 



in beer, 257. 



yeasts fermenting lactose, 399. 

 Torulas, 259, 385. 

 Turbidity in beer, 9. 

 Tyrothrix, 112. 



U 



ULTRA-MICROSCOPE, 8. 



