1312 



INDEX OF SOURCES AND ttABlTATS 



Fermenting and Fermented Materials 



(continued) 

 Figs 



Acetobacter , 184 

 Flax retting, see Retting, Flax 

 Fodder 



Bacillus, 750, 755 

 Fruits 



Acetobacter, 181, 182, 183, 184 

 Ginger beer 



Bacterium, 362 

 Grain mash 



Acetobacter, 182 



Bacillus, 824 



Granulobacter, 822, 824 



Lactobacilhis , 356, 357, 359, 363 

 Hay 



Bacillus, 740 

 Hemp retting, see Retting, Hemp 

 Hydrogen peroxide solutions 



Acetobacter, 189 

 Infusions 



Bacillus, 672 

 Kenaf (Hibiscus) retting see Retting, 



Kenaf 

 Kombucha from tea infusions 



Acetobacter, 189 

 Malt 



Bacterium, 677, 678, 679, 688, 760, 761 

 Malt beverages 



Acetobacter, 182 

 Malt infusion 



Micrococcus, 263 

 Malt mash 



Sarcina, 287 

 Mash, dried persimmon 



Acetobacter, 184 

 Mash, spoiled 



Pediococcu^, 249 

 Mash, vegetable 



Lactobacillus, 356, 357, 359, 361 

 Methane fermentation in swamps 



Sarcina, 287 

 Milk, Fermented see Dairy Products, 



Fermented Milk 

 Molasses 



Clostridium, 781 



Lactobacillus, 359, 363 

 Pickles 



Bacillus, 648 



— , cauliflower 



Lactobacillus, 357 

 — , cucumber 



Lactobacillus, 357 

 — , tomato 



Lactobacillus, 357, 359 

 Plant juices 



Pseudo?ndnas , 106 

 Plant materials 



Clostridium, 772 



Lactobacillus, 347 



Streptococcus, 325, 326, 327, 340 

 Potato mash 



Amylobacter, 813 



Clostridium, 781, 808, 819 



Lactobacillus, 356, 357, 361 

 Pulque 



Pseudomonas, 106 



Streptococcus, 338 

 Sake 



Lactobacillus, 363 

 Sauerkraut 



Bacillus, 657, 750 



Bacterium, 675 



Lactobacillus, 357, 359 



Pseudomonas, 146 

 Silage 



Bacterium, 602 



Clostridium, 785 



Lactobacillus, 359 



Propionibacterium, 376 



Streptococcus, 336 

 Slimy fermentation 



Bacillus, 749 

 Soybean cake 



Bacillus, 757 

 Tobacco 



Bacterium, 674, 682, 685 

 Urea 



Staphylococcus, 282 

 Urine 



ymcrococci^, 238, 250, 260, 266, 267, 

 269, 279, 280 



Sarcina, 289, 293 



Staphylococcris , 282 

 Vegetables 



Acetobacter, 181, 182 



Lactobacillus, 347, 356, 357, 359, 361 

 Vinegar 



^ceio&ac^er, 181, 182, 183, 186, 187, 

 188 



