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Influence of Organic Acids, Sugars, and Sodium Chloride upon Strains of Food Poisoning Staphylococci.
The Influence of Cations on Aerobic Sporogenesis in a Liquid Medium
The formation and function of bacterial spores have been the subject of numerous studies since spores were first observed by Perty in 1852. Cohn (1877) working with Bacllus subtilis observed the
Effect of various microorganisms on the vitamin and amino acid content of cucumber brines.
A survey was made of two species of bacteria and four yeast species that have been found to be most active in cucumber fermentations as to their effect on the concentrations of these nutrients in brine.