Microbes, ferments and moulds

action affected alcohol algæ animals anthrax antiseptic appears ascertained attacks attenuated Bacillus anthracis bacteria Bacterium Bacterium termo Béchamp become beer belonging blood bread carbonic acid cause cells chaplets chlorophyl cholera colour contagious contain Cornil corpuscles destroy diam disease dust epidemic epidermis ergot favourable fermentation filaments fungi fungus genus germinate germs globules hair hypha hyphæ infusion inoculated intestines jequirity kingdom lactic Leptothrix litres living magnified meat membrane micro-millimetres microbes Micrococcus microscope microzyma milk minute mode mould mycelium Mycoderma naturalists nature nourished nutriment observed oïdium Oomycetes oospores organic substances oxygen parasitic parasitic fungi Pasteur patches pebrine penetrate Peronospora phylloxera plants polymorphism presence produced Protista protoplasm ptomaïne putrefaction putrefying recently reproduced researches resembling rods Sacch saliva silkworms skin soil species Spirillum splenic fever spores sugar sulphur surface temperature termed theory tion tissues transformation urine vaccine vegetable Vibrio vine virulent virus wheat wine yeast