474 



Index and Glossary 



faciens, 412, 413; laciis acidi, 372, 

 373, 381, 384, 443-445; lactis ery- 

 tkrogenes, 375; lactis viscosus, 376; 

 mycoides, 295; radicicola, 213, 226, 

 227; subtilis, 319. 



Backstein cheese, 422. 



Bacteria (rod-shaped organisms not 

 capable of moving about in the cul- 

 ture solutions. In a broader sense, 

 all microscopical organisms of a 

 certain character) 17; aerobic, 38; 

 ammonifying, 162; and disease, 6; 

 and respiration, 55; carbon com- 

 pounds in, 32; carbon source of, 33; 

 conditions affecting growth of, 36; 

 cylindrical, 13; denitrifying, 166; 

 digestion of food by, 164; discovery 

 of, 2; effect of cold on, 37, — of con- 

 centration of medium on, 42, — of 

 electricity on, 41, — • of germicides 

 on, 42, — of preservatives on, 42, — 

 of pressure on, 41, 42, — of reaction 

 of medium on, 43, — of sugar on, 

 43, — of sunlight on, 40, 41; food 

 requirements of, 30; form and struc- 

 ture of, 13; in air currents, 46; in 

 air, determination of, 47, — in- 

 fluence of altitude on, 55, — in- 

 fluence of climate on, 53, — in- 

 fluence of dry weather on, 52, — in- 

 fluence of season on, 52, — num- 

 bers and kinds of, 48, — of cities, 

 49, — country, 51, — of Paris hos- 

 pitals. 53, — of polar regions, 51; 

 in atmosphere, 45; in bread. 447; 

 in butter, 411-415, — numbers and 

 kinds of, 412; in canning industries, 

 431-438; in cheese, 416-430; in 

 cisterns and tanks, 95, 96; in cream, 

 402-410; in dust, 50; in fermented 

 liquors, 458-461; in filter beds, 121; 

 in hay, 451-453; in herring brine, 

 441; in ice, 97, 98; in legume nod- 

 ules. 212, 214; in manure, 303-306, 

 309, 312, 318-345; in mountain air, 

 54; in peat, 146; in pickles, 445; 

 Jn river? an4 lakes, 77; in sauer- 



kraut, 442-444; in sea air, 51; in 

 sewage, 103, 108; in silage, 454, 455; 

 in soil, 275, 276, — decomposition 

 of humus by, 146, — distribution 

 of, 142, — effect of altitude, lime, 

 manure and tillage on, 139-142, — 

 numbers of at surface, 143, — 

 ph}>dioIogicaI efficiency of, 160, — 

 relation of, to humus, 144, — trans- 

 formation of nitrogen by, 155, — 

 variations in vigor of, 159; in the 

 sugar industry, 449, 450; in vinegar- 

 making, 463-472; in water, 61-96, 

 — character of, 62, — competition 

 among, 69, — increase and decrease 

 of, 64; influence of, on one another, 

 166; iron, 299, 302; lactic acid, 

 370-373, 390, 405. 406, 412, 418, 

 420-424, 459; nitrate-consuming, 

 187; nitrifying. 170, 171. 177, 181; 

 nitrogen-fixing, 196-206; nitrogen, 

 source of, 33; nitrogen-transform- 

 ing, 196; numbers and kinds of in 

 butter, 412; numbers of in soil, 137; 

 peptonizing, 164, 418, 425; relation 

 of nitrifying to ammonifying, 181; 

 spherical, 13; sulfate-reducing, 297; 

 sulfur, 294-298; thermophile, 36; 

 tubercle, 217-219, — forms of, 215; 

 tuberculosis, in butter, 413, — in 

 manure, 398, — in milk, 397. 



Bacterial activities, influence of lime 

 on, 28, — of phosphate on, 282, 284. 



Bacterial cell, chemistry of, 26. 



Bacterial flora (the various species of 

 bacteria characteristic of the soil 

 or other natural media), 165. 



Bacteroids (that is, bacteria-like, 

 small bodies found in the nodules on 

 the roots of leguminous plants), 213. 



Bacteriology and agriculture, 11. 



Bacterium mazun, 381; orleaneTise, 

 465; prodigiosum, 375, 376, 413; 

 Schutzenbachi, 466; vini acetati, 465, 

 469; xylinoides, 465, 466, 469; 

 xylinum, 469. 



Bare fallows, 266, 270. 



