THE LOWER FUNGI. 



91 



proved by Pasteur by direct and unbiassed observations to be true 

 for the phenomena of fermentation, viz., that these processes were 

 effected by minute organisms of the class of bacteria, fungi, and 

 protozoa. When it was soon further proved that certain bacteria 

 must be regarded as the undoubted causes of different infectious 



Fig. 27. Different Forms of Bacteria. 



a, Coccus; b, diplococcus ; c, streptococcus; d, staphylococcus ; e, bacterium; /, bacillus; 

 g, spirillus; h, kladothrix; i, bacilli with cilife; j, bacilli with spores; k, yeast-cells; 

 I, penicillium glaucum; m, aspergillus (mycelium with conidium); n, mucor stolonifer 

 (I, mycelium bearing sporangia, sp ; II, section through sporangium showing spores) ; 

 o, oidium lactis. All greatly enlarged. After Freundenreich (from the report for 1893 of 

 the Agricultural Experiment Station, University of Minnesota). 



diseases, the full importance of the lower fungi in relation to health 

 and life became recognized, and the study of their nature became 

 of the highest interest. The micro-organisms, which are of the 

 greatest importance in dairying, as is the case with the majority of all 



