Micrococcus

During that time, Micrococcus bacteria generate flavor by producing free amino acids and TMA; and oxygen breaks up to half the very small amount of fatty substances into free fatty acids and then into a range of smaller molecules that also contribute to aroma.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

During that time, Micrococcus bacteria generate flavor by producing free amino acids and TMA; and oxygen breaks up to half the very small amount of fatty substances into free fatty acids and then into a range of smaller molecules that also contribute to aroma.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

(Cocci exhibit this movement, but with the exception of the Micrococcus agilis, the cocci are non-motile.) (b) Streaming movement.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Such are _Mycoderma aceti_, which converts the alcohol of fermented beverages into vinegar; _Micrococcus ureae_, which converts the urea of urine into carbonate of ammonia, and _Micrococcus nitrificans, _ which converts nitrogenized matters into intrates, etc.

Scientific American Supplement, No. 446, July 19, 1884 Various

Micrococcus intracellularis meningitidis (Meningococcus).

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Micrococcus intracellularis meningitidis (meningococcus).

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Messrs. Schloesing and Muntz, by a special ferment, the _Micrococcus nitrificans_, that belongs to the group of Bacteriacæ.

Scientific American Supplement, No. 446, July 19, 1884 Various

In its most general sense, the term microbe designates certain colorless algæ belonging to the family Bacteriaceæ, the principal forms of which are known under the name of _Micrococcus.

Scientific American Supplement, No. 446, July 19, 1884 Various

Some, that live upon food products, produce therein special coloring matters; such are the bacterium of blue milk, and _Micrococcus prodigiosus_ (Fig. 2, I.), a red alga that lives upon bread and forms those bloody spots that were formerly considered by the superstitious as the precursors of great calamities.

Scientific American Supplement, No. 446, July 19, 1884 Various

It is caused by minute bacteria (_Micrococcus melitensis_) and is a very infectious but not usually contagious disease.

Insects and Diseases A Popular Account of the Way in Which Insects may Spread or Cause some of our Common Diseases Rennie Wilbur Doane