XVI.—A Contribution to the Germ Theory of Putrefaction and other Fermentative Changes, and to the Natural History of Torulæ and Bacteria

Open Access
Publisher Website
Google Scholar
Abstract
Although the subject of the following communication has of late years attracted a great deal of attention among the public generally, it may, nevertheless, be well for me to preface my statements by a few elementary remarks.It is well known that organic substances, when left exposed under ordinary circumstances, undergo alterations in their qualities. For example, an infusion of malt experiences the alcoholic fermentation; a basin of paste prepared from wheaten flour becomes mouldy; or, again, a piece of meat putrefies when so treated. The microscope shows that each of these changes is attended by the development of minute organisms. In the fermenting sweet-wort the yeast which falls to the bottom of the containing vessel is found to consist of budding cells, constituting the yeast-plant, Torula Cerevisiæ, represented in Plate XXII. fig 2. In the mouldy paste the blue crust which is the most frequent appearance, owes its colour to the spores of a species of filamentous fungus, Penicillium Glaucum, the commonest of all moulds, of which fig. 1 in Plate XXII. represents a pencil of fructifying threads; and the putrid flesh will be probably found teeming with bodies which, in the most typical form, consist of two little rods, connected endways as by a joint, such as are seen at a, fig. 3, Plate XXII., characterised by astonishing powers of locomotion, and, from their rod-like form, termed Bacteria.

This publication has 0 references indexed in Scilit: