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MEYER, ARTHUR: Über Geisseln, Reservestoffe, Kerne und Sporenbildung der Bakterien. (Flora, Bd. lxxxvi., Heft 5, 1899.) PASTEUR, L. Mémoire sur la fermentation appelée lactique. (Compt. rend. de l'Acad. des Sc., Tom. xlv., 1857.)

Fermentation butyrique. Animalcules infusoires vivant sans oxygène libre et déterminant des fermentations. (Ibid., Tom. lii., 1861.)

Mémoire sur la fermentation acétique. (Ann. scientif. de l'École norm. sup., Tom. i., 1864.)

Etudes sur le vinaigre. Paris, 1868.

PETERSEN, A.: Sarcina im Biere ohne irgend eine Krankheitserscheinung. (Zeitschr. f. d. ges. Brauw., 1890, Nr. 1.) PRAZMOWSKI: Untersuchungen über die Entwicklungsgeschichte und Fermentwirkung einiger Bakterienarten. Leipzig, 1880. REICHARD, ALB.: Studien über einen Sarcina-Organismus im Biere. (Zeitschr. f. d. ges. Brauw., 1894.)

REICHARD, ALB., und RIEHL, ALB.: Zur Kenntnis und Bekämpfung der Sarcinakrankheit. (Zeitschr. f. d. ges. Brauw., 1895, Nr. 8-10.)

SEIFERT, W. Beiträge zur Physiologie und Morphologie der Essigsäurebakterien. (Centralbl. f. Bakt., Par. u. Inf., 2. Abt., Bd. iii., 1897.)

ZEIDLER, A.: Beiträge zur Kenntnis einiger in Würze und Bier vorkommender Bakterien. (Wochenschr. f. Brauerei, 1890.)

Über eine Essigsäure bildende Termobakterie. (Centralbl. f. Bakt., Par. u. Inf., 2. Abt., Bd. ii., 1896.)

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Acetic acid bacteria, 333, 117, 319, Aspergilleæ, 170, 274.

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Bacteria, lactic acid forming, 342, 5, | Bottles for storing reagents and

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10, 168, 326, 328, 329.

mode of increase of, 316.

preservation of, 117.

slime forming, 341.

staining, 90.

suppression of, in yeast growths,

99.

systematics of, 329.

variation of, 319.

which cause diseases in fermen-

tation industries, 324.

Bacteriaceæ, 332, 330.

immersion liquids, 35.

Botrytis cinerea, 286.

vulgaris, 286.

Bottom fermentation, 220.

yeast, 135, 220.

difference between, and top

Boullanger, 211.

Bourquelot, 281.

yeast, 220.

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Bacterium aceti, 336, 150, 223, 319, Brewery yeast, preservation of, 118.

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333, 334.

megatherium, 316.

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Pasteurianum, 337, 150, 319, 324, Butyric acid bacteria, 343, 325, 326.

termo, 341.

vermiforme, 341, 261.

xylinum, 340.

Bail, 249.

Bainier, 124, 172.

de Bary, 274, 275.
Basidia, 274.

Bau, 220, 301.

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Bokorny, 224.

C.

Cagniard Latour, 2, 347.
Cane sugar.

See Saccharose.

Carbol-fuchsine, 92, 88.

Carlsberg vessel, 56, 73.

bottom yeast, No. 1, 252, 201, 215,
217, 220, 221, 230, 234, 240, 241,
244, 245, 326.

No. 2, 252, 215, 217, 220,
221, 227, 230, 235, 242,
326.

Casagrandi, 188, 189, 211.
Cell contents, 187.

chemical constituents of, 211.
nucleus, 89.

staining of the, of yeast, 89.
shape, 190, 312.

wall, 189.

Cells, resting, 201.

Chalara mycoderma, 301.

Chambers, moist, 68.

stand for, 70.

investigations in, 92.

Chamberland flasks, 59.

Chamberland's autoclave, 52.

filter, 81.

Chamotte blocks, 123.

Chaptal, 5.

Chemical factors, influence of, on

yeast, 222.

Böttcher's moist chamber, 69, 92, 107. Chemotaxis, 315.

[blocks in formation]

Colonies, formation of yeast, on solid Emmerling, 176, 267.

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