Lactic acid bacteria Black and White Stock Photos & Images

RMHRJGKP–Streptococcus Bacteria, SEM

Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . curdling, therapidity of the curdling varying in dif-ferent specimens. The curd which isproduced differs very much from that ofthe first type of lactic acid bacteria. Itis always more or less filled with gasbubbles, and when care is taken to ob-tain a typical curd, it appears, as shownin figure 18, A, crowded with holeswhich represent the bubbles of gasformed by the organism. The wheycommonly separates in a short time fromthe curd, and the fina Stock Photo

RM2AKM7XK–Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . curdling, therapidity of the curdling varying in dif-ferent specimens. The curd which isproduced differs very much from that ofthe first type of lactic acid bacteria. Itis always more or less filled with gasbubbles, and when care is taken to ob-tain a typical curd, it appears, as shownin figure 18, A, crowded with holeswhich represent the bubbles of gasformed by the organism. The wheycommonly separates in a short time fromthe curd, and the fina

RF2JGMN20–Microbiology stomach icon .

Lactic acid (L-lactic acid) milk sugar molecule. Building block of polylactic acid (PLA) bioplastic. Found in milk. Skeletal formula. Stock Vector

RF2HFHEJ9–Lactic acid (L-lactic acid) milk sugar molecule. Building block of polylactic acid (PLA) bioplastic. Found in milk. Skeletal formula.

. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 164 BACTERIA IN MILK number of kinds exceeds the number of lactic acid bacteria. They are found commonly in the dairy, especially in the dust and filth that get into the milk. Practically every sample of fresh milk will contain them in greater or less numbers. But it is very doubt- ful whether this type of bacteria Stock Photo

RMPFTPFM–. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 164 BACTERIA IN MILK number of kinds exceeds the number of lactic acid bacteria. They are found commonly in the dairy, especially in the dust and filth that get into the milk. Practically every sample of fresh milk will contain them in greater or less numbers. But it is very doubt- ful whether this type of bacteria

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. Principles and practice of milk hygiene. Milk; Milk supply. BACTERIA OF MILK 63! the curd is clear. Being commonly concerned in the souring of milk and producing principally lactic acid, the organisms of this type are known as the true lactic acid bacteria. The Streptococcus lacticus must not be confused with the mastitis streptococci (Fig. 6), which also ferment lactose and have other corresponding char- acteristics. The latter organisms grow in long, inter- twined chains, the individual members of which are rec- tangular or oval in form, with the long axis at right. Please note that these Stock Photo

RMRDXWPE–. Principles and practice of milk hygiene. Milk; Milk supply. BACTERIA OF MILK 63! the curd is clear. Being commonly concerned in the souring of milk and producing principally lactic acid, the organisms of this type are known as the true lactic acid bacteria. The Streptococcus lacticus must not be confused with the mastitis streptococci (Fig. 6), which also ferment lactose and have other corresponding char- acteristics. The latter organisms grow in long, inter- twined chains, the individual members of which are rec- tangular or oval in form, with the long axis at right. Please note that these

RF2JGMN4J–Microbiology ferment icon .

RMPFTPFF–. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. DISEASE GERMS IN MILK 175 contain the particular form of lactic bacteria mentioned on page 162 which has the characteristic of being more vigorous, and making milk more acid than the ordinary lactic acid bacteria, and, there- fore, having in even greater degree this power of preventing the growth of other more misc

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RMRD8WJB–. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 164 BACTERIA IN MILK number of kinds exceeds the number of lactic acid bacteria. They are found commonly in the dairy, especially in the dust and filth that get into the milk. Practically every sample of fresh milk will contain them in greater or less numbers. But it is very doubt- ful whether this type of bacteria

. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). BACTERIA IN MILK 20S "niC^^. milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able, Stock Photo

RMPG2RA0–. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). BACTERIA IN MILK 20S "niC^^. milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able,

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. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. 228 BACTERIOLOGICAL METHODS Armenia. The active organisms in the ferment are a bacillus which appears to be identical with Bacillus siibtilis and also several diiierent kinds of lactic acid bacteria. II. Leban.—This sour aromatic drink is very closely similar to mazun and is made from boiled buffalo's, cow's and goat's milk. It is of Egyptian origin. It is said to contain less alcohol than does kephir. Leban fermentation is due to a streptobacillus which coag Stock Photo

RMRE0DMT–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. 228 BACTERIOLOGICAL METHODS Armenia. The active organisms in the ferment are a bacillus which appears to be identical with Bacillus siibtilis and also several diiierent kinds of lactic acid bacteria. II. Leban.—This sour aromatic drink is very closely similar to mazun and is made from boiled buffalo's, cow's and goat's milk. It is of Egyptian origin. It is said to contain less alcohol than does kephir. Leban fermentation is due to a streptobacillus which coag

. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able, since milk properly soured is prot Stock Photo

RMPG2RA4–. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able, since milk properly soured is prot

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RMRD8WJ5–. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. DISEASE GERMS IN MILK 175 contain the particular form of lactic bacteria mentioned on page 162 which has the characteristic of being more vigorous, and making milk more acid than the ordinary lactic acid bacteria, and, there- fore, having in even greater degree this power of preventing the growth of other more misc

. Bacteria in relation to soil fertility. Soil microbiology; Bacteriology, Agricultural. Q ^ . b c^^ %T ',11 -^""itor^. 0 Fig. 2.—Drawings of bacteria after Pasteur (1864)—(a) urea bacteria, (b) lactic acid bacteria and yeast, (c) and (d) butyric acid bacteria. Spallanzani answered this by cracking one of the flasks so that air could enter. Decay soon set in. Even this was not sufficient to overthrow a popular belief, for the claim was made that the sealing of the flasks excluded the air and air was essential to the. Please note that these images are extracted from scanned page ima Stock Photo

RMPFTPTW–. Bacteria in relation to soil fertility. Soil microbiology; Bacteriology, Agricultural. Q ^ . b c^^ %T ',11 -^""itor^. 0 Fig. 2.—Drawings of bacteria after Pasteur (1864)—(a) urea bacteria, (b) lactic acid bacteria and yeast, (c) and (d) butyric acid bacteria. Spallanzani answered this by cracking one of the flasks so that air could enter. Decay soon set in. Even this was not sufficient to overthrow a popular belief, for the claim was made that the sealing of the flasks excluded the air and air was essential to the. Please note that these images are extracted from scanned page ima

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RMRDG10W–. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). BACTERIA IN MILK 20S "niC^^. milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able,

. Bacteriology and mycology of foods. Food. 418 MILK AND MILK PRODUCTS exist between the groups of bacteria in milk. In an earlier paper (1910), these same authors found that pasteurized milk soured about the same as a clean, raw milk. Weigmann et al. (1916) found that, in milk which had been heated from 60° C. to 63° C, for thu^ty minutes, lactic acid bacteria were present m a much larger proportion to remaining organ-. Milk Pasteurized 30 Minutes Fig. 70.—The Hypothetical Relation of Bacteria in Raw and Pasteurized Milk (After Ayers and Johnson, 1913.) isms than in law milk. The same was als Stock Photo

RMPFXB5J–. Bacteriology and mycology of foods. Food. 418 MILK AND MILK PRODUCTS exist between the groups of bacteria in milk. In an earlier paper (1910), these same authors found that pasteurized milk soured about the same as a clean, raw milk. Weigmann et al. (1916) found that, in milk which had been heated from 60° C. to 63° C, for thu^ty minutes, lactic acid bacteria were present m a much larger proportion to remaining organ-. Milk Pasteurized 30 Minutes Fig. 70.—The Hypothetical Relation of Bacteria in Raw and Pasteurized Milk (After Ayers and Johnson, 1913.) isms than in law milk. The same was als

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RMRDG10N–. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). milk belong to a type known as lactic-acid bacteria (Fig. 67). These produce a change in the milk sugar, converting it into lactic acid, which causes the milk to taste sour and curdle. Curdling and souring will never occur if bacteria can be kept out of the milk. Although the souring is a nuisance, if does not injure the wholesomeness of the milk, and sour milk could be used freely were it not for its unpleasant taste. Indeed, souring is, under some circumstances, desir- able, since milk properly soured is prot

. The botany of crop plants : a text and reference book. Botany, Economic. CRUCIFERiE 333 lactic-acid species of bacteria on the sugar in the cabbage juice. Ordinarily there is a maximum of about i per cent, of lactic acid, the presence of which prevents putrefaction of the sauerkraut. Among other organisms, yeast is universally present in the fermenting cabbage. Cabbages are also used quite extensively for pickling, and as a food for stock and chickens. BRASSICA OLERACEA VAR. CAULO-RAPA (Kohlrabi or Turnip-rooted Cabbage) (Fig. 138) The stem is short, much thickened, fleshy, and stands out of Stock Photo

RMPG1C68–. The botany of crop plants : a text and reference book. Botany, Economic. CRUCIFERiE 333 lactic-acid species of bacteria on the sugar in the cabbage juice. Ordinarily there is a maximum of about i per cent, of lactic acid, the presence of which prevents putrefaction of the sauerkraut. Among other organisms, yeast is universally present in the fermenting cabbage. Cabbages are also used quite extensively for pickling, and as a food for stock and chickens. BRASSICA OLERACEA VAR. CAULO-RAPA (Kohlrabi or Turnip-rooted Cabbage) (Fig. 138) The stem is short, much thickened, fleshy, and stands out of

RF2D4T68E–Microscope probiotics icon, outline style

. Milk. Milk. â J Fig. 166, g.âStreptococcus lacticus from litmus milk. (Strain I.) Fig. 166, h.âStreptococcus lacticus from htmus mill;. (Strain II.) Fig. 166, ah.âMicrophotographs of Streptococcus pyogenes and Streptococ- cus lacticus, showing the tendency to diplococcus formation in litmus milk. the bacteria of milk are invaders and not indigenous, and it is therefore reasonable to assume that lactic acid bacteria are also derived from outside sources. They can be identified easily with. Please note that these images are extracted from scanned page images that may have been digitally enhan Stock Photo

RMRDYNDF–. Milk. Milk. â J Fig. 166, g.âStreptococcus lacticus from litmus milk. (Strain I.) Fig. 166, h.âStreptococcus lacticus from htmus mill;. (Strain II.) Fig. 166, ah.âMicrophotographs of Streptococcus pyogenes and Streptococ- cus lacticus, showing the tendency to diplococcus formation in litmus milk. the bacteria of milk are invaders and not indigenous, and it is therefore reasonable to assume that lactic acid bacteria are also derived from outside sources. They can be identified easily with. Please note that these images are extracted from scanned page images that may have been digitally enhan

RF2D4T6A2–Stomach probiotics icon, outline style

RMRD8X4B–. Bacteria in relation to soil fertility. Soil microbiology; Bacteriology, Agricultural. Q ^ . b c^^ %T ',11 -^""itor^. 0 Fig. 2.—Drawings of bacteria after Pasteur (1864)—(a) urea bacteria, (b) lactic acid bacteria and yeast, (c) and (d) butyric acid bacteria. Spallanzani answered this by cracking one of the flasks so that air could enter. Decay soon set in. Even this was not sufficient to overthrow a popular belief, for the claim was made that the sealing of the flasks excluded the air and air was essential to the. Please note that these images are extracted from scanned page ima

RF2D4T656–Prebiotic icon, outline style

. Market dairying. Dairying. 92 MARKET DAIRYING Souring the Skim=milk. Where from ten to twenty pounds of cheese are to be made at one time, the skim- milk is most satisfactorily soured in four to ci.c^ht gallon. Fig. 41,—Method of Heating Cottage Cheese. Curd Strainer. shot gun cans, which have a uniform diameter of from eight to ten inches. Enough pure culture of lactic acid bacteria is added to sour the skim-milk in about four liiiurs at a temperature of ioo° F. As a rule one gallon. Please note that these images are extracted from scanned page images that may have been digitally enhanced f Stock Photo

RMRDRXP7–. Market dairying. Dairying. 92 MARKET DAIRYING Souring the Skim=milk. Where from ten to twenty pounds of cheese are to be made at one time, the skim- milk is most satisfactorily soured in four to ci.c^ht gallon. Fig. 41,—Method of Heating Cottage Cheese. Curd Strainer. shot gun cans, which have a uniform diameter of from eight to ten inches. Enough pure culture of lactic acid bacteria is added to sour the skim-milk in about four liiiurs at a temperature of ioo° F. As a rule one gallon. Please note that these images are extracted from scanned page images that may have been digitally enhanced f

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RMRD8DWR–. Bacteriology and mycology of foods. Food. 418 MILK AND MILK PRODUCTS exist between the groups of bacteria in milk. In an earlier paper (1910), these same authors found that pasteurized milk soured about the same as a clean, raw milk. Weigmann et al. (1916) found that, in milk which had been heated from 60° C. to 63° C, for thu^ty minutes, lactic acid bacteria were present m a much larger proportion to remaining organ-. Milk Pasteurized 30 Minutes Fig. 70.—The Hypothetical Relation of Bacteria in Raw and Pasteurized Milk (After Ayers and Johnson, 1913.) isms than in law milk. The same was als

. Milk. Milk. METHODS OF REDUCING THE GERM CONTENT 533 duced by bacteria vary according to the quality of the milk. If it has a low bacterial content, peptonizing bacteria may multiply at a great rate, and will prevent lactic acid bacteria from sub- stantial proliferation. The milk peptonizes. In a milk of me-. M/ur A^sra/mzEO so mmutss Fig. 217.—The hjrpothetic relation of the bacterial groups in raw and pas- teurized milk. (Ayers and Johnson, Bull. 161, Bureau of Animal Industry, U.S. Dept. of Agriculture.) dium quality lactic acid bacteria multiply from the beginning, checking all other gro Stock Photo

RMRDYN8C–. Milk. Milk. METHODS OF REDUCING THE GERM CONTENT 533 duced by bacteria vary according to the quality of the milk. If it has a low bacterial content, peptonizing bacteria may multiply at a great rate, and will prevent lactic acid bacteria from sub- stantial proliferation. The milk peptonizes. In a milk of me-. M/ur A^sra/mzEO so mmutss Fig. 217.—The hjrpothetic relation of the bacterial groups in raw and pas- teurized milk. (Ayers and Johnson, Bull. 161, Bureau of Animal Industry, U.S. Dept. of Agriculture.) dium quality lactic acid bacteria multiply from the beginning, checking all other gro

Essentials of bacteriology; being a concise and systematic introduction to the study of bacteria and allied microörganisms . omatique, the French, from the resemblance in its symp-toms to anthrax. Feeding experiments and infection from animal to animalnegative. Dried virus inoculation practised by the United StatesGovernment as preventive. Immunity.—Rabbits, dogs, pigs, and fowl are immune bynature, but if the bacilli are placed in a 20 per cent, solution oflactic acid and the mixture injected, the disease develops inthem. The lactic acid is supposed to destroy some of thenatural resistance o Stock Photo

RM2AWTWTA–Essentials of bacteriology; being a concise and systematic introduction to the study of bacteria and allied microörganisms . omatique, the French, from the resemblance in its symp-toms to anthrax. Feeding experiments and infection from animal to animalnegative. Dried virus inoculation practised by the United StatesGovernment as preventive. Immunity.—Rabbits, dogs, pigs, and fowl are immune bynature, but if the bacilli are placed in a 20 per cent, solution oflactic acid and the mixture injected, the disease develops inthem. The lactic acid is supposed to destroy some of thenatural resistance o

Poultry culture sanitation and hygiene . ey aresanitary in their construction. A good practical container consists of a metal trough withcross-bars arranged on the top so the birds cannot get theirfeet in the water. Milk is an excellent food for young andold birds alike. Besides being a stimulant to egg productionthe sour milk contains lactic acid, which when taken into thedigestive tract of the bird forms an unfavorable field for manyof the harmful bacteria, like the Bacillus pullorum, causingwhite diarrhea in chicks, and wards off other forms of diarrheain young and old alike. The troughs sh Stock Photo

RM2AXGN7C–Poultry culture sanitation and hygiene . ey aresanitary in their construction. A good practical container consists of a metal trough withcross-bars arranged on the top so the birds cannot get theirfeet in the water. Milk is an excellent food for young andold birds alike. Besides being a stimulant to egg productionthe sour milk contains lactic acid, which when taken into thedigestive tract of the bird forms an unfavorable field for manyof the harmful bacteria, like the Bacillus pullorum, causingwhite diarrhea in chicks, and wards off other forms of diarrheain young and old alike. The troughs sh

. Pathogenic microörganisms; a practical manual for students, physicians, and health officers . Fig. 126.—B. bulgaricus. X 1000 diameters. (Piffard.). Fio; 127. Lactic acid milk contaiuing B. bulgaricus and a lactose-fermenting Btreptococcus. and a carbohydrate-free diet will lead to improvement. The same treat-ment should be applied if B. aerogenes is the apparent causative agent.21 322 INTESTINAL BACTERIA The Influence of Available Foodstuffs in Specific Intestinal Infections.—In infections due to members of the typhoid-dysentery group or to thecholera vibrio the presence or absence of avai Stock Photo

RM2CE4JG1–. Pathogenic microörganisms; a practical manual for students, physicians, and health officers . Fig. 126.—B. bulgaricus. X 1000 diameters. (Piffard.). Fio; 127. Lactic acid milk contaiuing B. bulgaricus and a lactose-fermenting Btreptococcus. and a carbohydrate-free diet will lead to improvement. The same treat-ment should be applied if B. aerogenes is the apparent causative agent.21 322 INTESTINAL BACTERIA The Influence of Available Foodstuffs in Specific Intestinal Infections.—In infections due to members of the typhoid-dysentery group or to thecholera vibrio the presence or absence of avai

. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. BEER 221 (aeration) is more favorable than in the bottom fermented beers. The three most common and best known beer acidifiers are Bac- terium aceti, B. pastorianus and B. kutzingianum. Lactic acid and butyric acid bacteria may gain access to the fermenting vats and render the beer wholly unfit for use. Of these two kinds of bacteria, the butyric acid formers are by far the most objectionable because of the very disagreeable odors which they form.. Fig. 76.—S Stock Photo

RMRE0DN8–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. BEER 221 (aeration) is more favorable than in the bottom fermented beers. The three most common and best known beer acidifiers are Bac- terium aceti, B. pastorianus and B. kutzingianum. Lactic acid and butyric acid bacteria may gain access to the fermenting vats and render the beer wholly unfit for use. Of these two kinds of bacteria, the butyric acid formers are by far the most objectionable because of the very disagreeable odors which they form.. Fig. 76.—S

. Milk. Milk. THE KINDS OF MICRO-ORGANISMS IN MILK 355. xiMCMl.alltt e< V Fig. 167.—Amount of acid formed in milk and number of bacteria present. Acid is represented by the solid line; bacteria, by the dotted (Heinemann). 88.5 per cent, of the lost sugar had been converted into lactic acid. Incidentally they confirmed the findings of Bosworth and. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Heinemann, Paul Gustav. Ph Stock Photo

RMRDYNDB–. Milk. Milk. THE KINDS OF MICRO-ORGANISMS IN MILK 355. xiMCMl.alltt e< V Fig. 167.—Amount of acid formed in milk and number of bacteria present. Acid is represented by the solid line; bacteria, by the dotted (Heinemann). 88.5 per cent, of the lost sugar had been converted into lactic acid. Incidentally they confirmed the findings of Bosworth and. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Heinemann, Paul Gustav. Ph

. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. 178 MICROBES, FEEMENTS, AND MOULDS. supposed to be the cause of the early decay of teeth, especially in children who eat them in excess. The microbe which MiUer has found to be most common in de- cayed teeth is very polymorphic. Microccocus, bacterium, chains and filaments, are only different phases of the same plant, which also pro- duces acid fermentation in the mouth, and the formation of lactic acid. Within the dentine tubules, a section examined under the microscope shows aU the inter- mediate stages between the isolated mic Stock Photo

RMRDHT3A–. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. 178 MICROBES, FEEMENTS, AND MOULDS. supposed to be the cause of the early decay of teeth, especially in children who eat them in excess. The microbe which MiUer has found to be most common in de- cayed teeth is very polymorphic. Microccocus, bacterium, chains and filaments, are only different phases of the same plant, which also pro- duces acid fermentation in the mouth, and the formation of lactic acid. Within the dentine tubules, a section examined under the microscope shows aU the inter- mediate stages between the isolated mic

RMRDBF55–. The botany of crop plants : a text and reference book. Botany, Economic. CRUCIFERiE 333 lactic-acid species of bacteria on the sugar in the cabbage juice. Ordinarily there is a maximum of about i per cent, of lactic acid, the presence of which prevents putrefaction of the sauerkraut. Among other organisms, yeast is universally present in the fermenting cabbage. Cabbages are also used quite extensively for pickling, and as a food for stock and chickens. BRASSICA OLERACEA VAR. CAULO-RAPA (Kohlrabi or Turnip-rooted Cabbage) (Fig. 138) The stem is short, much thickened, fleshy, and stands out of

. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. CREAM RIPENING. 189 developed during cream-ripening may be produced by a variety of acid-producing bacteria. He asserts that of the species tried the most common milk-souring organism {Bacterium lac- tarii) gave the most satisfactory results as a culture for ripen- ing cream. Storch, who has perhaps studied this question more than any one else, maintains that the germs producing lactic a Stock Photo

RMRDYNB0–. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. CREAM RIPENING. 189 developed during cream-ripening may be produced by a variety of acid-producing bacteria. He asserts that of the species tried the most common milk-souring organism {Bacterium lac- tarii) gave the most satisfactory results as a culture for ripen- ing cream. Storch, who has perhaps studied this question more than any one else, maintains that the germs producing lactic a

. Bacteria in relation to country life. Bacteria. Cheese Faults 429 as to taste, accompany this phenomenon and deduct from the vahie of the cheese. The trouljle is due most frequently to one or two lactic-acid species, notably B. lactis aerogenes, and can be partly overcome by the use of larger amounts of a good lactic-acid starter. Other faults that, as a rule, are less troublesome than the preceding, involve the development of objectionable. Fig. 66. Section through an inflated Emmenthaler cheese. (Freudenreich.) tastes and odors. In soft cheeses considerable loss is now and then occasioned Stock Photo

RMRDGGA2–. Bacteria in relation to country life. Bacteria. Cheese Faults 429 as to taste, accompany this phenomenon and deduct from the vahie of the cheese. The trouljle is due most frequently to one or two lactic-acid species, notably B. lactis aerogenes, and can be partly overcome by the use of larger amounts of a good lactic-acid starter. Other faults that, as a rule, are less troublesome than the preceding, involve the development of objectionable. Fig. 66. Section through an inflated Emmenthaler cheese. (Freudenreich.) tastes and odors. In soft cheeses considerable loss is now and then occasioned

. Bacteria in relation to country life. Bacteria. Sauerkraut 443 enough, the acid gradually disappears again, and finally the entire mass undergoes decomposition. As the juice passes out of the shredded material, the volume of the latter diminishes until it occupies two- thirds of the former space, and, at times, only one-half or even less. In the juice itself, which contains sugar and other carbohydrates, proteins, amides, organic acids, and the like, bacteria and yeasts multiply rapidly. The bacteria that belong to the lactic-acid species, prominent among them being Bacterium lactis acidi {B Stock Photo

RMRDGG98–. Bacteria in relation to country life. Bacteria. Sauerkraut 443 enough, the acid gradually disappears again, and finally the entire mass undergoes decomposition. As the juice passes out of the shredded material, the volume of the latter diminishes until it occupies two- thirds of the former space, and, at times, only one-half or even less. In the juice itself, which contains sugar and other carbohydrates, proteins, amides, organic acids, and the like, bacteria and yeasts multiply rapidly. The bacteria that belong to the lactic-acid species, prominent among them being Bacterium lactis acidi {B

. Productive dairying . Dairying. QUESTIONS 346 perature for at least four hours in order that the butter fat may have time to solidify, or temper. When once thoroughly soured and cooled, cream may he held for a day or two if necessary without great injury. The pres- ence of the lactic acid prevents most other forms of bacteria from growing, whereas if it were endeavored to keep the cream sweet by low temperature for four or five days it is probable that a bitter, unpleasant-flavored bacterial gTOwth would have occurred.. a Fig. 115.—Showing the effect of temperature on rate of growth of bacte Stock Photo

RMRDYT59–. Productive dairying . Dairying. QUESTIONS 346 perature for at least four hours in order that the butter fat may have time to solidify, or temper. When once thoroughly soured and cooled, cream may he held for a day or two if necessary without great injury. The pres- ence of the lactic acid prevents most other forms of bacteria from growing, whereas if it were endeavored to keep the cream sweet by low temperature for four or five days it is probable that a bitter, unpleasant-flavored bacterial gTOwth would have occurred.. a Fig. 115.—Showing the effect of temperature on rate of growth of bacte

. Bacteria in relation to country life. Bacteria. 380 Bacteria in Relation to Country Life not only in the formation of lactic acid, but, also, in changing the milk-sugar so that it may become ferment- able to the yeast cells. In this country, kumiss is readily prepared by the addition to cow's milk of a quantity of cane-sugar and of ordinary beer yeast. The cane-sugar is then caused by the yeast to undergo fermentation, while the milk-sugar is changed into lactic acid by bac- teria. Matzoon.—Matzoon is a milk beverage of Armenian. Fig. 61. Microdrganisms of Armenian matzoon. (After Weigmann, Stock Photo

RMRDGGAW–. Bacteria in relation to country life. Bacteria. 380 Bacteria in Relation to Country Life not only in the formation of lactic acid, but, also, in changing the milk-sugar so that it may become ferment- able to the yeast cells. In this country, kumiss is readily prepared by the addition to cow's milk of a quantity of cane-sugar and of ordinary beer yeast. The cane-sugar is then caused by the yeast to undergo fermentation, while the milk-sugar is changed into lactic acid by bac- teria. Matzoon.—Matzoon is a milk beverage of Armenian. Fig. 61. Microdrganisms of Armenian matzoon. (After Weigmann,

. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. TUBERCLE BACILLI IN MILK 133 ooo bacteria per cc. Ripened cream should not contain more than 150,000,000 bacteria per cc. and most of which bacteria should be of the lactic acid group. Pathogenic bacteria which may be pres- ent in milk may also be present in the cream. Tubercle bacilli, diphtheria bacilli and typhoid bacilli are the most likely to occur. In the case of doubtful cream, the colon bacillus test should not be omitted and in the case of suspected Stock Photo

RMRE0GYP–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. TUBERCLE BACILLI IN MILK 133 ooo bacteria per cc. Ripened cream should not contain more than 150,000,000 bacteria per cc. and most of which bacteria should be of the lactic acid group. Pathogenic bacteria which may be pres- ent in milk may also be present in the cream. Tubercle bacilli, diphtheria bacilli and typhoid bacilli are the most likely to occur. In the case of doubtful cream, the colon bacillus test should not be omitted and in the case of suspected

. A manual of bacteriology for agricultural and general science students. Bacteriology. BACTERIA OF MILK 81 If N/10 NaOH were used, the factor in the numerator would be .009 mstead of .0045. 5. Does the acidity eventually decline ? Why ? 6. Procure commercial tablets of lactic-acid-formiug bacteria and inoculate pasteurized milk. Carefully compare the odor and taste of samples inoculated with different strains. Exercise 117. Fermentation Test This is a convenient method of showing whether bacteria of the putrefying or the Coli-Aerogenes groups are present in milk in excess.. Fig. 35. Constant- Stock Photo

RMRE4N89–. A manual of bacteriology for agricultural and general science students. Bacteriology. BACTERIA OF MILK 81 If N/10 NaOH were used, the factor in the numerator would be .009 mstead of .0045. 5. Does the acidity eventually decline ? Why ? 6. Procure commercial tablets of lactic-acid-formiug bacteria and inoculate pasteurized milk. Carefully compare the odor and taste of samples inoculated with different strains. Exercise 117. Fermentation Test This is a convenient method of showing whether bacteria of the putrefying or the Coli-Aerogenes groups are present in milk in excess.. Fig. 35. Constant-

. Atlas and principles of bacteriology and text-book of special bacteriologic diagnosis. Bacteriology. 90 ACTIVITIES OF BACTERIA. If sugar is broken up energetically by bacteria, gas- formation may be absent, only lactic or acetic acid being produced (for example, Bac. typhi on grape- sugar), but very often an enormous production of gas occurs, especially if air is excluded. About one-third of the vigorous acid-forming varieties produce abundant gas, which consists always of carbonic acid, with a constant admixture, according to Smith (C. B. xviii, 1), of hydrogen. Marsh=gas appears to be rare Stock Photo

RMRE202W–. Atlas and principles of bacteriology and text-book of special bacteriologic diagnosis. Bacteriology. 90 ACTIVITIES OF BACTERIA. If sugar is broken up energetically by bacteria, gas- formation may be absent, only lactic or acetic acid being produced (for example, Bac. typhi on grape- sugar), but very often an enormous production of gas occurs, especially if air is excluded. About one-third of the vigorous acid-forming varieties produce abundant gas, which consists always of carbonic acid, with a constant admixture, according to Smith (C. B. xviii, 1), of hydrogen. Marsh=gas appears to be rare

. A text-book of bacteriology. Bacteriology. 138 PRODUCTS OF VITAL ACTIVITY. formed by oxidation of the alcohol, producing from it carbon diox- ide and water. The formation of acetic acid from alcohol is shown bj- the follow- ing formula : Ethyl alcohol CH3.CH,.0H + 0, = CH^.COOH + H.O. Butyric acid is produced by a considerable number of bacteria, one of which, named Bacillus butyricus, has received the special at- tention of Prazmowski. This is strictly anaerobic. In solutions of starch, dextrin, sugar, or salts of lactic acid, when oxygen is ex- cluded it produces butyric acid in considerab Stock Photo

RMRE4M5G–. A text-book of bacteriology. Bacteriology. 138 PRODUCTS OF VITAL ACTIVITY. formed by oxidation of the alcohol, producing from it carbon diox- ide and water. The formation of acetic acid from alcohol is shown bj- the follow- ing formula : Ethyl alcohol CH3.CH,.0H + 0, = CH^.COOH + H.O. Butyric acid is produced by a considerable number of bacteria, one of which, named Bacillus butyricus, has received the special at- tention of Prazmowski. This is strictly anaerobic. In solutions of starch, dextrin, sugar, or salts of lactic acid, when oxygen is ex- cluded it produces butyric acid in considerab

. A manual of bacteriology for agricultural and general science students. Bacteriology. 106 A MANUAL OF BACTERIOLOGY bacteria will be found. Certain of the bacteria have the power to transform starch into sugar and to dissolve gluten; others form lactic and acetic acids. The amount of acid formed is not usually perceptible unless the dough stands too long before baking or is kept too warm, in which case sour bread is obtained. B. mesen- tericus vulgatus Fliigge is sometimes the cause of viscid bread. 2. Soak a dry yeast cake in distilled water which has been boiled and cooled to 40° C. After s Stock Photo

RMRE4N7D–. A manual of bacteriology for agricultural and general science students. Bacteriology. 106 A MANUAL OF BACTERIOLOGY bacteria will be found. Certain of the bacteria have the power to transform starch into sugar and to dissolve gluten; others form lactic and acetic acids. The amount of acid formed is not usually perceptible unless the dough stands too long before baking or is kept too warm, in which case sour bread is obtained. B. mesen- tericus vulgatus Fliigge is sometimes the cause of viscid bread. 2. Soak a dry yeast cake in distilled water which has been boiled and cooled to 40° C. After s

. Bacteria in relation to plant diseases. Bacteriology; Plant diseases. YELLOW DISEASE OF HYACINTHS. 349 Fig. 146.' to +40 (lactic acid). Growth was retarded decidedly by +30 bouillon (to the iSth day or longer). This organism produces indol in peptonized beef-broth or peptonized Uschinsky's solution, but not so abundantlyas Bacillus coli. Lead acetate paper was browned, indicating slow evolution of hydrogen sulphide, when kept in the top of the test tube over certain cul- tures, e. g., coconut-cylinders (fig. 146'), but notwhen kept over others, e. g., potato-cylinders, turnip-cylinders (fig. Stock Photo

RMRDT2DN–. Bacteria in relation to plant diseases. Bacteriology; Plant diseases. YELLOW DISEASE OF HYACINTHS. 349 Fig. 146.' to +40 (lactic acid). Growth was retarded decidedly by +30 bouillon (to the iSth day or longer). This organism produces indol in peptonized beef-broth or peptonized Uschinsky's solution, but not so abundantlyas Bacillus coli. Lead acetate paper was browned, indicating slow evolution of hydrogen sulphide, when kept in the top of the test tube over certain cul- tures, e. g., coconut-cylinders (fig. 146'), but notwhen kept over others, e. g., potato-cylinders, turnip-cylinders (fig.

. Essentials of biology presented in problems. Biology. 178 HOW PLANTS BENEFIT AND HARM MANKIND Fahrenheit for five to twenty minutes for the purpose of killing the bacteria) will not sour readily, if kept in a cool place. Why? These same lactic acid bac- teria may be useful when they sour the milk for the cheese-maker. Certain other bacteria give flavor to cheese and butter, while still others are used by the tanner. Nitrogen-fixing Bacteria. â Still other bacteria, as we have seen before,'' change over " nitrogen in organic. A pasfeunzing apparatus. material in the soil and even the fre Stock Photo

RMRE00JT–. Essentials of biology presented in problems. Biology. 178 HOW PLANTS BENEFIT AND HARM MANKIND Fahrenheit for five to twenty minutes for the purpose of killing the bacteria) will not sour readily, if kept in a cool place. Why? These same lactic acid bac- teria may be useful when they sour the milk for the cheese-maker. Certain other bacteria give flavor to cheese and butter, while still others are used by the tanner. Nitrogen-fixing Bacteria. â Still other bacteria, as we have seen before,'' change over " nitrogen in organic. A pasfeunzing apparatus. material in the soil and even the fre

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