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37.

In this paper Hueppe has, we think, successfully demonstrated the fact that lactic acid fermentation, or the process of the souring of milk, by which the sugar contained in milk is converted into lactic and carbonic acids, is directly dependent on or caused by a certain definite variety of microörganism, the morphological and physiological characters of which render it sufficiently distinct from any other known microbe. 

Hueppe has demonstrated his point in the following manner: First, by showing that this particular organism is constantly associated with lactic acid fermentation; second, by separating it from other microörganisms; third, by cultivating it outside the original media in which it occurs, so as to separate chemical by-products; fourth, by the inoculation of pure cultures into the proper medium, producing the characteristic decomposition; fifth,