CONTENTS 



SECTION IV 



BACTERIA IN TECHNICAL AGRICULTURE AND THE 

 INDUSTRIES 



CHAPTER PAGE 



XIV. Relationships or Mickoohganisms to the Preserva- 

 tion OP food 173 



Agencies which bring about deterioration of foods — 

 methods of preventing deterioration — Sterilization by 

 heat — Food preservation by pasteurization — Preserva- 

 tion by low temperatures — Preservation by chemicals — 

 Preservation of foods by drying. 



XV. Fermentation of Carbohtdratbs — Alcoholic Fer- 

 mentation IN foods — Commercial Production of 



Ethyl Alcohol — Fusel Oils 183 



Agencies active in alcoholic fermentation — Preliminary 

 preparation of carbohydrates for yeast fermentation — 

 Alcoholic fermentation of sugar solutions — Preparation 

 of distilled liquors — Manufacture of commercial alcohol 

 — Alcoholic fermentation in bread making-rAlcohol 

 production in other foods — The commercial prepara- 

 tion of yeast — Development of fusel oils in alcoholic 

 fermentation. 



XVI. Lactic Acid Fermentation — The Genera Lactoba- 

 cillus — Streptococcus and Bacterium 192 



Organisms producing lactic acid — The genus Streptococ- 

 cus — The genus Lactobacillus — The genus Bacterium — 

 Technical utilization of lactic acid fermentation — Asso- 

 ciative action — Lactic acid bacteria in milk — Soured 

 milk beverages — Sour curd cheese — The use of starter — 

 Effects of pasteurization upon the souring of milk — 

 Secondary changes in soured milk — Lactic acid in cheese 

 manufacture — Lactic acid in food preservation — 

 Ensilage — Sauerkraut — Other fermented foods — Lactic 

 acid in yeast manufacture — Lactic acid in bread 

 making. 



XVTI. Acetic, Butyric, Oxalic and Citric Fermentation — 

 The Genera Acetobaoter, Bacterium, Clostridium, 



Aspergillus and Citromyces 209 



Acetic fermentation — Types of acetic acid fermentation— f 

 Groups of acetic bacteria — The genus Acetobacter— Vine- 

 gar manufacture — Butyric fermentation — Organisms 

 producing butyric fermentation — Formation of other 

 volatile acids — Oxalic fermentation — Citric acid fer- 

 mentation. 



