i6o 



BACTERIA IN RELATION TO PLANT DISEASES. 



Cor). Chodat, R.. et Hofman-Bang. N. O. Lcs 



ibacteries lactiques ct Iciir importances dans 



la maturation du fromage. .'\-nn. de I'lnst. 



Pasteur, T. xv, 1901, pp. 36-48. 



Discusses relation of tyrotliri.v to ripening of clieese. 



('01). Wakd, Archibald R. Further observations 

 upon ropiness in milk and cream. Cornell 

 Univ. AgT. E.xp. Sta. Dairy Div. Bull. 195, 

 igor, pp. 29-39, 2 ligs. 



('01). Park, \\'ir. Hallock. The great bacterial 

 contamination of the .milk of cities. Can it 

 be lessened by the action of Health authori- 

 ties? The Journ. of Hj'gTene. vol T, 1901, 

 pp. 391-406. See also N. Y. Univ. Bull, of 

 the Med. Sci., vol. i, 1901, pp. 71-S6. 



('02). Fischer, Bernhard. Zur Aetiologic der 

 sogenannten Fleisobvergiftungen. Zeitschr. 

 f. Hyg., Bd. .\x\ix, 1902, pp. 447-510, 2 

 plates. With a bibliography of 31 titles. 



('02). Epstein, St. Untersuchungen iiber die Reif- 

 ung von Weichkjisen. Arch. f. Hyg , Bd. 

 XLlii, 1902, pp. 1-20. 



C02). Conn, H. W., and Este.n, A\'. M. The com- 

 parative growth of difterent species of bac- 

 teria in normal milk. Fourteenth Ann. Rep. 

 Storrs Agr. Exp. Station, Storrs, Conn.. 

 190T, pp. 13-80. Middletown, Conn., T902. 



Relates to those bacteria occurring naturall}' in milk 

 and not to those introduced t>y flie tiacteriologist. 



(02). GrubEr, Th. Ueber einen die Milch rosafar- 

 benden Bacillus, Bacillus lactorubefaciens 

 Centralb. f, Bakt , Abt. 2. Bd. viii, 1902, pp. 

 457-462. 



(02). GrubEr. Tit. Ueber eine in dcr Milch Riiben- 

 geruch und Rubengeschmack erzeugende 

 Bakteric. Molk. Zcitung, Hildesheim, Bd. 

 XVI, 1902, pp. 351-353. 



('02). Harding, H. .\ , und Rogers, L. A. Rost- 

 flecken in Cheddarkiise. Centralb. f. Bakt., 

 Abt. 2, Bd VIII, 1902, pp 442-443. 



Ascribed to Bacillus rudensis. 



('02V RichTER, -\lbrEchT p. F, Eakterielles Ycr- 

 halten der Milch bei Bora.xzus.atz. Arch, f, 

 Hyg., Bd. xEiii, 1902, pp. 151-156. 



('02). Grimm, ^L\.\. L^eber einen neuen aroma- 

 bildenden Bacillus nebst einigen Bemer- 

 kungcn uber Reiiikulturen fur Exportbutlcr 

 Centralb. f. Bakt., .Abt. 2, Bd. viii, 1902, pp. 

 5S4-590. 



('02). Ros,\M, A. Uclicr Konservierung der Milch 

 mittels Wassersitcjffsuperoxyd. Centralb. f. 

 Bakt , .\bt. 2, Bd, viii, 1902, pp. 739-744, pp 

 769-774. 



f'03). Harrison, F. C, and Cijmming, M. The b.ac- 

 terial flora of freshly-drawn milk. Part iv. 

 Journal of Applied Microscopy, vol. vi, 1903, 

 No, 2, p. 2,iSi. Bibliograpliy of 25 titles. 



('03). SwiTHINn.VXK, H.\R0LD, AND NlAVMAN, GE0R(;E. 



Bacteriology of Milk. With special chapters 

 by Dr. Newman mi the spread of disease by 

 milk and the conlri)! i>f the milk su]iply 

 With chromn-lithiigraphs, Wood'bury type 

 repriiduclioiis of pbllt(^gra|)lls of cultures, 

 and other illustrations nf liaclcri.a and nf 

 ajiparatus, .■uid alsn charts illuslr.aliug epi- 

 demics. London, 1903, John Murray, pp. 

 XX, 605. 



(•03). 



(03). 



I '03). 



(03). 



Conn, H. W, and Stocking, W. A., Jr. Com- 

 parison of bacteria in strained and un- 

 strained samples of milk. Rep't of Storrs 

 Agr. Exp. Station, Conn , 1902-3, pp. 33-37. 



Conn, PL W., and Stocking, W. A., Jr. 

 Series 11. Strained and unstrained milk 

 preserved at 70° and 50°. Rep't of Storrs 

 Agr. Exp. S'ta., Conn., 1902-3, pp. 38-51. 



Conn, II. W., and Stocking, W. A,, Jk. 

 Series in. Aseptic milk. Rep't of Storrs 

 Agr. Exp. Station, Conn., 1902-3, pp. 52-62. 

 ('03). Conn, H. W., and Esten, W. M. Qualitative 

 analysis of bacteria in market milk. Rep't 

 of Storrs Agr. Exp. Station, Conn., 1902-3, 

 pp. 63-91. 



Conn, H. W. Bacteria in freshly drawn milk. 

 Rep't of Storrs Agr. E.xp. Station, Conn., 

 1902-3, pp. 92-98. 

 ('03). Conn, LI. W. "The relation of temperature to 

 the keeping property of milk." Storrs Agr. 

 Exp. Station, Storrs, Conn. Bull. 26, Oct, 



1903, pp. 3-T5. 

 'Die author's ^ninmary is as follo'U'S . 



1. VariatioTis in te-itiprrature have a surprising influ- 

 ence upon the rate of multiplication of bacteria. At sr/-' 

 tliese orgfauisj'us may multiply only 5-fold in 24 hour--, 

 while at 70° thej' ma\' multiply yso-fold. 



2. Temperature has a great influence upon the keeping 

 property of milk. IVIilk kept at 95° (heat of the cow's 

 body ) ■will ciifdle in iS hours, wliile the same milk kept 

 at 70'-' will not curdle for 48 liours, and if kept at 50*^' F. 

 the temperature of au ice-chest, may sometimes keep 

 without ciirdliug for two weekir- or more. 



3. So far as the keeping property of milk is concerned, 

 the matter of temperature is of more significance than 

 the ongiual contamination of the milk \A'itl) bacteria. 



4. ]\Iilk preserved at 50° or lower will keep sweet for a 

 long time, but it becomes filled with bacteria of a more 

 unwholesome type than those that grow at In.gher tem- 

 peratures. Old milk IS not fit for market, even though it 

 he perfectly sweet. 



{'o^). WiLHELMV. Die Bakterienflora dcr Fleisch- 

 c.-v:tractc unci einiger \-crwandter Praparatc. 

 Arl). a. d. Bact. Inst, der techn. Hochscliule 

 zu Karlsruhe, in Bd,, i Heft, 1903, pp. 1-42. 

 with 3 plates (18 photomicrographs). 

 Most of tlie bacteria exist in form of spores. T^velve 

 new species are described ■ Micrococcus carniphilus, :\I. 

 marginatus, Streptococcus debilis, Bacterium ffaveum, B. 

 insulo>um, Bacillus caruiphilus, R. canaliculatus, B. car- 

 nis, B. intermittens, B. anthracifonnis, B glaciformis, 

 B. raica-ns, B. kalcidoscopicu.-.. B. carmplnlus occurs in 

 most meat extracts. Other species found -uere: Bacte- 

 rium ruslicum Kern, Bacillus niC'-^entericus Flii.gge, B, 

 vulgatus FUigge, B. cereiis Franklaiid, B. laevi-; Frank- 

 land, and B. vegetus Kern. 



XLVUL Bacteria in Bread. 



('85). LaorexT, EmilE. La bacterie dc la fcrme 

 tion panaire. Bull, de I'Acad. rov. de 

 gique, 3 sor,, T. x, 1885, pp. 765-775. 



I. '88) ,A.rcangeli, G,, Sulla fermentazione pan: 

 Atti della Societa toscana di scienze nati 

 residcntc in Pisa. Memorie. Pisa, 1888, 

 IX, pp. 190-2TI. Bibliog. 29 titles. 



('81)) Kr\tschmEK eind KiEmilowicz. ITebcr 

 eigrntiinilichc Brotkrankheit. Wiener I 

 ischc Wochcnschrift, i88q, Bd. ir, pp. 

 .=;94. 



nta- 

 Bel- 



iria. 

 irali 

 vol. 



emc 

 din- 

 503- 



Ihe -Iringy l>read U> Bacilliiv mesen- 

 ugg(_. They did not detennme from 

 -ad \\;i< infected, but siaLe that the oi - 

 ow in ncul doiigli or acid bread, l^uit 

 iriautl_\' in feebly alkaline dough or 



