884 



INDEX 



Microorganisms, B. coli, enteritidis 

 sporogenes in water, 257 

 typhosus in milk, 401 

 in water, 258 

 bacteria, in beer, 526 

 in bread, 552, 553 

 on grapes, 515 

 in productive soil, 309 

 in soil, 309 



in unproductive soil, 309 

 Bact. bulgaricum in milk, 379, 



383 

 lactis acidi in milk, 367, 379, 



380 

 lactici acidi in udder, 371 

 lactis aerogenes in water, 258 

 in body of sound individuals, 663 

 butyric in wine, 515 

 of cheese, 420 I 



chromophorous bacteria, 176 

 chromoporous bacteria, 176 

 of cider, 530 

 classes in water, 255 

 cocci in rnilk, 384 

 complexity in sewage, 275 

 cosmopolitan saprophytes, 46 

 of cream, 410 

 decrease in water, 263 

 determination in air, 249 

 development in milk, 386 

 in digestive tract, 496 

 of diseases, 660 



dissemination of pathogenic, 678 

 in dust of stable, 374, 377 

 efiect on animal body, 680 

 elimination from jDody, 678 

 energy supply of, 145 

 entrance to air, 248 

 facultative anaerobes, 157 

 in feces, 500 



in feed for cattle, 374, 375 

 food of, 148 

 food required for, 149 

 in foods, 450, 461, 471, 479, 490 

 general reactions on body, 680 

 on grapes, 507 



Microorganisms in hail, 261 

 heterotrophic, 151 

 higher bacteria, 105 

 increase in water, 263 

 infusoria, 843 

 in intestines, 499 

 invisible, 116 

 kinds in air, 251, 252, 257 



in beer, 524 



in cream, 410 



in milk, 265 



in sewage, 274 



in soil, 289, 302 



in water, 255 



in wine, 511 

 lactic in milk, 378 



in wine, 512 

 in lakes, 262 



local reactions in body, 680 

 mannitic in wine, 514 

 methods of study in soil, 311 

 Microspira comma in water, 258 

 in milk, 265 



certified milk, 367 



mUk pail, 377 



special milk, 367 

 in moisture, 207 

 molds of fermentation, 47 



on grapes, 507 



in soils,^ 302 

 morphological groups in soil, 310 

 in mouth, 496 

 nitric, 329 

 nitrous, 329 

 numbers in air, 249, 250 



in cream, 410 



in milk, 378 



in soil, 308 

 nutrition of, 141 

 obligate anaerobes, 157 

 of oxidation, 153 

 parachrome bacteria, 176 

 parasitic, 47, 670 

 pathogenic, 282, 660 



in butter, 419 



in milk, 385, 401 



