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Einführung in die Mykologie der Nahrungsmittelgewerbe

Nature volume 88, page 377 (18 January 1912) | Download Citation

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Abstract

THIS book deals with bacteria, yeasts, and moulds in their special relation to foodstuffs, and forms a welcome addition to technical bacteriology. Portions of it particularly concern the domestic arts, and would be of service in connection with courses of “domestic or home science,” a branch of training which is now coming to the fore. Commencing with a brief introduction on the morphology and methods of study of the organisms dealt with, the subjects of milk, butter, and cheese are first considered. Then follows the more special section of the book, which is devoted to the consideration of the decomposition and preservation of meat and fish, eggs, vegetables, and fruit. In this the various organisms producing the “spoiling” of these foodstuffs are briefly considered, together with the chief methods of conserving food. It is interesting to learn that the air of the Cuxhaven fish market is ozonised, with the result that the fishy odour is destroyed. Finally, the mycology of the bakery, of sugar, and of fodder is briefly described. The book is a very readable one, and is well and sufficiently illustrated.

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DOI

https://doi.org/10.1038/088377b0

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  1. Search for R. T. H. in:

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