Note sur les Fermentations Visqueuses.
Summary
Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, the ropiness this bacteria notoriously imparts to beer and wine.
<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf>