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acetic acid action aerobic alcohol ammonia amount anaerobic animals bacillus Bact bacteria per c.c. bacterium body butter butyric carbon dioxide cause cellulose cent changes cheese chemical classiﬁcation compounds contain decomposed decomposition deﬁnite dextrose diﬁerent diﬂicult disease disinfectant endospores energy enzymes fermentation ﬁlaments ﬁlm ﬁlter ﬁnally ﬁnd ﬁrst ﬂagella ﬂavor ﬂora formation gelatin genus gonidia grow growth heat hydrogen hydrogen sulphide important inﬂuence inoculated known lactic acid lactic bacteria large number liquid material medium metabolism method microbial micrococci microorganisms milk moisture molds molecules motile Mucor mycelium nitrates nitrogen number of bacteria occur organic matter oxidation oxygen parasite Pasteur pathogenic peptones pigment plants poisonous present produced protein protoplasm protozoa pure cultures rennet resistant salts sewage soil soluble solution species speciﬁc spores stains starch sterile substances suﬂicient sugar sulphate sulphur surface takes place temperature toxin urea usually wine yeast