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Technical Mycology Volume 1; The Utilization of Micro-Organisms in the Arts and Manufactures

Technical Mycology Volume 1; The Utilization of Micro-Organisms in the Arts and Manufactures


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 Excerpt: ... united to form a four-cell chain; it is aerobic and forms endospores. This ferment acidifies milk between the temperatures of 10 and 400 C, the reaction being accompanied by the precipitation of casein, and an evolution of gas. On gelatin plates the organism forms white colonies which do not liquefy the nutrient medium. In addition to the five species of lactic acid bacteria discovered by Hueppe--and to which Micrococcus prodigiosus belongs--many others possessed of the same property have been made known to us, by Maddox in England (1885), Beyer in North America (1886), and Fokker (II.) in Holland (1890). R. Krueger (I.) isolated his Micrococcus acidi lactis (which liquefies gelatin) from cheesy butter. G. Marpmann (I.) discovered five species belonging to this group in Gb'ttingen milk, and named them Bacterium lactis acidi, Bacillus lactis acidi, Bacterium Umbatum lactis acidi, Micrococcus lactis acidi, and Sphterococcus lactis acidi. G. Grotenfelt (II.) isolated a lactic-acid-forming, anaerobic Streptococcus acidi lactici from Finnish milk. In his communication, issued from Hueppe's laboratory, there also occurs the remark that Bacillus acidi lactici H. can bo permanently deprived of its acidifying power by cultivating it for some time in media free from sugar. This attenuation of the cultures is also often noticed in pathogenic bacteria, many of which lose their virulence--i.e. poisonous nature and consequent capacity of producing disease--when kept for some time under unaccustomed conditions of nutrition, viz., outside the animal body. Bearing this in mind, Grotenfelt speaks of a variable virulence of Bacillus acidi lactici, meaning thereby the possibility of reducing its fermentative power. The fermentative properties of the Bacterium lactis aerogenes...


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Product Details
  • ISBN-13: 9781130196078
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 194
  • Spine Width: 10 mm
  • Width: 189 mm
  • ISBN-10: 1130196070
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 354 gr


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