zooglœa, etc., which Zopf has connected with _Clad. dichotoma_, are according to Winogradsky, independent organisms. _Micrococcus ureæ_ produces _urinal fermentation_ (transformation of urinal matter into ammonium carbonate); aerobic; round cells generally united to form bent chains or a zooglœa.--Several other kinds of Bacteria have the same action as this one: in damp soil containing ammonia-compounds, _saltpetre-formations_ are produced by _M. nitrificans_ and several different kinds of Bacteria. _Micrococcus prodigiosus_ is found on articles of food containing starch; “bleeding bread” is caused by this Bacterium, which has the power of forming a red pigment; it also occurs in milk, and produces lactic acid. _Leuconostoc mesenterioides_ is the frog-spawn Bacterium (Fig. 27) which is found in sugar manufactories, and has the power of producing a viscous fermentation in saccharine solutions which have been derived from plants, _e.g._ in beetroot-sugar manufactories, where large accumulations of mucilage are formed at the expense of the sugar, with an evolution of carbonic acid. The cell-rows, resembling somewhat a pearl necklace, have thick mucilaginous cell-walls, and form white “Nostoc”-lumps. The mucilage eventually deliquesces and the cells separate from each other; arthrospores?--Similar viscous deteriorations occur in beer and wine, which may then be drawn out into long, string like filaments--“ropiness.” _Bacterium aceti_, the Vinegar-bacterium, oxidizes alcohol into acetic acid (acetous-fermentation) and forms a greyish covering of Bacteria (“Vinegar-mother”) on the surface of the liquid; the acetic acid formed, becomes by continued oxidization by _B. aceti_, again transformed into carbonic acid and water. Aerobic; short cylindrical cells, often united into chains, or to form a zooglœa; sometimes also rod-and spindle-shaped. The Vinegar-bacteria and other kinds with ball- or rod-forms sometimes become swollen, spindle-shaped, or oval links; they are supposed to be diseased forms[8] (“Involution-forms”). _Bacillus lacticus_ (_Bacterium acidi lactici_, Zopf) is always found in milk which has stood for some time, and in sour foods (cabbage, cucumbers, etc.); it turns the milk sour by producing lactic acid fermentation in the sugar contained in the milk; the lactic acid formed, eventually causes the coagulation of the casein. It resembles the Vinegar-bacteria, occurring as small cylindrical cells, rarely in short rows; not self-motile.--Several other Bacteria appear to act in the same way, some occurring in the mouth of human beings; some of these Bacteria give to butter its taste and flavour.