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Marlborough Express, Volume XLV, Issue 67, 20 March 1911, Page 7

In the minds of most people scientific mention of "bacteria" at once conveys an impression of deadly micro-organisms, whose chief aim is to deprive human beings of their existence. Dr Bro./n, who is inspector of food for export in Melbourne, and who has made a study (in his laboratory, of course) of the nimble microbe, materially increased respect for it during a lecture before the Microscopical Society. In dealing with some of those complex questions of transmutations in matter effected by bacteria in!as far as they applied to arts and industries, the lecturer drew attention to the important part played by the rncro-organism; in connection with the tanning industry. and its effect on milk, cheese, and butter. The fermentation necessary for the brewijv- of beer is due to bacteria. Smoke ■••;, too. owe a lot to bacteria for tl:e fermentation of tobacco, .while the germ is responsible tor much thrt is excellent in wine, and disagreeaHe also, unless the processes are carefully watched. The ; baker, so Dr Brown avers, is entire- ! ly_ dependent for , his bread upon ! micro-organisms higher in the scale of development than bacteria. Sometimes foreign germs, contrary to local industrial sentiment, gain the mastery in the bakery, and, overwhelming the yeast plants, prevent the dough from rising. To make good bread and keep the quality uniform, the lecturer added, it is necessary to nay© pure cultures of yeast.