176 NOTES 



75. (p. 106). BEYERINCK, Ueber Spirillum desulfuricans als Ursache der Sulfatreduktion, 



Centralbl. f. Bakt., 2. Abt. i, 1895. 



76. (p. 108). v. Sommaruga, Ueber Stoffwechselprodukte von Mikroorganismen, iii. 



Zeitschr. f. Hygiene, vol. xviii, 1894. 



77. (p. 108). The newest collective treatise is Lafar, Technical Mycology ; Duclaux, 



Chimie biologique, Paris 1883, is also to be recommended. 



78. (p. 108). Pasteur's pioneer work on the ferment organisms began with the investi- 



gation of spontaneous generation, and will be found in the works cited in note 25 

 and in many others. Of works on anaerobiosis (note 31) may be mentioned 

 Mdmoire sur la fermentation acetique (Annales de TEcoIenormale supe"rieure, i, 

 1864) ; Me"m. sur la fermentation appelee lactique (Annales de chimie et de 

 physique, 3. sdrie, vol. Iii ; numerous investigations on the diseases of wine and 

 beer in the Etude sur le vin, 1866, and Etude sur la biere, 1 876. The first 

 period of Pasteur's brilliant life as an investigator was occupied with the 

 physiology of fermentation, and laid the foundations of the latter half of his 

 work, the study of pathogenic organisms. 



79. (p. 108). Details and literature concerning enzymes and their role in the nutrition of 



plants and animals will be found in every text-book of physiology or physio- 

 logical chemistry. [See also GREEN, ' The soluble Ferments and Fermentations,' 

 Pitt Press, 1899.] Theoretical considerations are given by E. FISCHER, Ueber 

 den Einfluss der Configuration auf die Wirkung der Enzyme, i-iii, Ber. deutsch. 

 chem. Ges., vols, xxvii and xxviii, 1894 and 1895. 



80. (p. no). On the so-called Aspergillus yeast see Centralbl. f. Bakt., 2. Abt. i, 



Wehmer (pp. 150, 565), Went and Prinsen Geerligs (p. 501) ; ii, Wehmer 

 (p. 140). 



81. (p. no). WEHMER, Beitr. zur Kenntnis einheimischer Pilze, I. Heft, 1893. 



82. (p. 112). Hansen, Recherches sur les bacte"ries ac^tifiantes, Annales de Micro- 



graphie, 1894, also Travaux du laboratoire de Carlsberg, vol. iii (Meddelelser 

 fra Carlsberg Laboratories Kopenhagen). This work deals chiefly with the 

 morphological sides of the question. The chemical changes had been already 

 investigated by Pasteur, and were known by experience. 



83. (p. 113). From Lafar, Physiologische Studien iiber Essiggarung und Schnellessig- 



fabrikation, Centralbl. f. Bakt., 2. Abt. i, 1895. 



84. (p. 113). Review in Koch's Jahresb. iii, 1892, pp. 230-32, of the work of Frankland 



and various collaborators. 



85. (p. 115). Pasteur, Comptes rendus Pariser Akad. i860, vol. Ii, p. 298 (racemic 



acid) ; Lewkowitch, Bericht deutsch. chem. Ges. vol. xvi (amygdalic acid) ; 

 Perf., Sur la formation des acides lactiques isomenques par Taction des microbes 

 sur les substances hydrocarbone"es (Annales Pasteur, vol. vii, 1893). 



86. (pp. 116, 117). Pasteur, note 78; Huppe, Untersuchungen iiber die Zersetzung der 



Milch durch Mikroorganismen, Mitteilung a. d. Reichsgesundheitsamt ii, 1884; 

 Escherich, Darmbakterien des Sauglings, Stuttgart 1886 ; also Kramer, Die 

 Bakteriologie in ihren Beziehungen zur Landwirtschaft, 2. Teil, Wien 1892 ; 

 Duclaux, Le lait, Paris 1887. Bacteria in cheese and milk, see v. Freu- 

 denreich, Ueber den Einfluss der beim Nachwarmen des Kases angewandten 

 Temperatur auf die Bakterienzahl in der Milch und im Kase, Landwirtsch. Jahrb. 

 d. Schweiz, vol. ix (referred to in Centralbl. f. Bakt., 2. Abt. vol. i, 1895). 



