ee a 
CS i ee te he 
958 
SS a ee oe ee 
Tasie IIl.—The types of dysentery bacilli showing the results in fermentation after 
Jifteen days. 
Type. 
Name. 
Dextrose. 
Mannite. 
Maltose. Saccha- Dextrin. 
Lactose. 
OAZAREPAeHHAMOt BV aoe 
Shiga S 
| 
Port Arthur 
Yalu se 
Rio-yang IT _____- 
MOR ociten cae 
Rio-yang I _.---.. 
110) ot San ae 
EO Ae ae ae 
Yamaguchi -__-__ 
TERVO'EY d45202-- 
Korea III --.-.._- 
Kyoto 
t+ttettee¢ggtz¢+¢g¢es 
| 
t++tetetest | 
}+ t+ ] 
| + 
+ | 
t 4 
oo 
+]/++4+ | 
++ i> ++ )4++14 ) 
+++ | 
++ 
Practically the same results were obtained after a period of seven days, 
but after this time not so much variation in fermentation takes place. 
Hiss divided dysentery bacilli into four types, basing his classification 
upon the results of his fermentation tests after five days. 
If, from 
the results of my observations upon fermentation after five days, I should 
attempt to separate the types of dysentery bacilli, it would be necessary 
to recognize at least thirteen of these, as Table III shows. 
However, 
this would obviously be incorrect because of the incompleteness of the 
observations. 
TaBLe IIl.—Showing the results of fermentation tests made upon the fifteen types of 
dysentery bacilli after five days. 
Type. |Dextrose.| Mannite.| Maltose. oe Dextrin. | Lactose. 
Aand D oo - _ _ _ _- 
B + - + - _ see 
c + _ ~ + _ _ 
E + - - ~ - 4 
F + ~ ~ - + 4 
Gand J f- + =~ pe = — 
H + + = . _ ~ 
1 + fs + + = _ 
K + + - + + _ 
L + + + + + ~ 
M + + + - - = 
N + + ~ + + + 
oO aA a. + — + — 
a 
