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PREFACE TO THE ENGLISH TRANSLATION

BY PROFESSOR ADRIAN J. BROWN, M.Sc., F.I.C.

A VERY considerable and rapidly increasing amount of attention is now being given in this country to Technical Microbiology in its relation to the fermentation industries, and consequently there is a growing demand for sound textbooks on the study of the “fermentation organisms ” for the use of students who are taking up this special branch of work. But it is continually being forced on the notice of the writer, whose work is intimately connected with the teaching of Microbiology, that this demand is very inadequately satisfied at present. Whilst we are almost too well supplied with textbooks on Bacteriology as related to the organisms of disease, the number of books in our own language dealing with the subject of “fermentation organisms ” is very limited, and this is especially the case with works describing the more modern developments of experimental method connected with the study of these organisms. For this reason the publication of an English translation of Herr Klöcker's Gärungsorganismen, a work specially devoted to the treatment of laboratory methods employed in the study of “fermentation organisms,” should be welcomed by all teachers and students of Technical Microbiology, for they have now placed in their hands a book which cannot fail to be of great assistance to them. The special merit of this book requires no recommendation here, for it is written by one who is a specialist in his subject, and whose name is well known, not only for his own valuable researches, but also as a distinguished assistant of the illustrious Dr. Emil C. Hansen, to whom every one connected with technical fermentation in this country and abroad is so deeply indebted. The translators of the work, Mr. J. H. Millar and Mr. G. E. Allan, have been most successful in the performance of their task, and we congratulate them on a volume which should be the laboratory companion of every student of Technical Microbiology in this country. We believe also that this book will be a useful addition to the library of the pathological bacteriologist. Pathological bacteriology, owing to its phenomenal growth, is inclined to forget its past history and lose all connection with the older branch of microbiology from which it originally sprang. We think it will be found that the development in method of experiment and research in connection with the study of “fermentation

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organisms” still deserves the careful attention of bacteriologists, and confidently recommend this book to their notice.

ADRIAN J. BROWN.

SCHOOL OF MALTING AND BREWING,
THE UNIVERSITY, BIRMINGHAM,

16th October, 1902.

The translators desire to express their best thanks to Mr. T. H. Pope for his great assistance in reading the manuscript and proofs of this translation during its progress through the press.

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