DISTRIBUTION OF THE LOWER FUNGI. 93 



cheese, as well as the universally appreciated beverages wine and 

 beer. Finally, they are not only deleterious, but also highly 

 dangerous when they act as destroyers of the means of life, and as 

 the exciting causes of many fatal diseases. 



38. Distribution of the Lower Fungi. The number and distribu- 

 tion of the spores of the lower fungi of all kinds are'quite enormous 

 in water, in the soil, and in the air. It is quite impossible, even 

 with the exercise of the greatest care and cleanliness, to prevent 

 cows'-rnilk, in the process of milking, a process which takes 

 place in the presence of the air, from coming into contact with the 

 hands of the milker and the milk vessels, and from thus absorbing 

 a very large number of the spores of the lower fungi. Now, as 

 milk, from the fact of its peculiar chemical composition, forms a 

 specially nutritive medium, and offers most favourable conditions 

 for the development of large numbers of budding and fission fungi, 

 the result is that the spores are not destroyed, but, on the contrary, 

 increased with very great rapidity. Frcm a few spores in warm 

 milk an incredible number of bacteria (from thousands to several 

 millions per cubic centimetre) may be developed in the course of a 

 few hours. It is obvious that milk which is strongly contaminated 

 with luxuriant and growing fission fungi must have its ordinary 

 dairying properties affected, and that its direct use may seriously 

 threaten the health of the consumer. Among all the lower organisms 

 which are of first importance in dairying are the bacteria, and for 

 this reason they deserve our special attention. 



39. The Forms and Life Conditions of Bacteria. By bacteria, in 

 the widest sense of the term, is understood all fission fungi. All 

 bacteria or fission fungi consist of simple cells which are divided 

 from one another, or are joined to one another in chains, bundles, 

 heaps, or occasionally in firm glutinous masses. According to their 

 form they are distinguished as follows: The round, globular-shaped 

 ones are known as cocci, micrococci, macrococci, and diplococci. The 

 straight staff-shaped are called bacilli, and the spiral-shaped ones 

 are known as spirilli and spirochaeti. 



The conditions of development in which the cells exhibit active 

 growth is known as the vegetative, and the growing cells are the 

 vegetative cells. Growth always takes place in this way, that the 

 cells divide into two halves (by fission), from each of which anew 

 cell arises; hence the name, fission fungi. In addition, moreover, 

 many bacteria among the staff or spiral formed kind possess the 



