INDEX 



Page 



Bacterium acidi propionici 49, 105 



aerogenes 20, 29 



— bifxdum 105 



coli 20, 42 



Betabacteria 97 



Beiabacterium breve 100 



— caucasicum 99 



— longiim 100 



Hetacocci 68 



Betacoccus arabinosaceu.t 74 



— boois 74 



Catalase 48 



Common salt 36 



Cultural features 10 



Habitat 108 



Key to identification 106 



Méthodes of cultivation 5 



— - investigation 9 



— - preservation 5 



Microbacteria 101 



Microbacterium flavnm 103 



lacticum 101 



— Uquefaciens 104 



— mesentericum 103 



Micrococci 73 



Morphological features 9 



Practical experiments 110 



Reduction power 47 



Kemaining pathogenic streptococci 66 



— saprophytic streptococci 65 



Rod forms 82 



Sources of carbon 11 



— - — concentration 16 



— - — manner of utilising IC 



I'age 



Sources of nitrogen 23 



— - — concentration 28 



— - — manner of utilising 32 



Streptobacteria 88 



Streptobacteriuni casei 88 



— plantarum 96 



Streptococci 51 



Streptococcus bovis 59 



— cremoris 54 



— fœcium 61 



— glycerinaceus 62 



iiiulinaceus 60 



— luctis 52 



— Uquefaciens 64 



— mastitidis 57 



— pyogenes 67 



— tliermophilus 58 



Summary 112 



Sys.tematism 106 



Taurocholate of sodium 47 



Temperature, death 43 



maximal 39 



— minimal 39 



— optimal 39 



Tetracocci 76 



Tetracoccus casei 80 



— Uquefaciens 80 



— mgcodermatus 81 



Thermobacteria 82 



Tliermobacterium bulgaricum 86 



cereale 86 



— helveticum . , 86 



— Jugurt 86 



— lactis 86 



Variability 49 



