Lactic ferments, 5, 36 transformation from and into other ferments (Duval), 37
Lactate of lime, fermentation of, 292
Lechartier and Bellamy, researches on fermentation in fruits, 270
Leptothrix, 36
Liebig’s views of fermentation, 317, and following pages on fermentation of malate of lime, 321 definition of a ferment, 324 modified theory, 326; answer to, by Pasteur, 326, 327 neglect of microscopical observations, 329, 330
Lime, bisulphite, use of, by bottlers, 15 carbonate sterilized, use of in growths, 126 dextro-tartrate, 284 acetate and metacetate, 288 lactate, fermentation of, 292
Lister’s, Prof., letter on germ-theory, 43
London breweries, usages of, 8 (footnote) Pasteur’s visit to, 22-24
“Low” fermentation, meaning of, 9, 10; advantages, 12 beer breweries, statistics of, 10 properties of, according to Dr. Graham, 13 yeast and “high” yeast distinct, 192, 193 yeast, aspect of, 193; characteristics, 195 aërobian form of, 215
Low temperatures prejudicial to disease-ferments, 14
