Leer ee. Se ee 
960 
The fourteenth, or “N” type, is represented by the culture “ Korea LLL,’ which 
attacks dextrose, saccharose, dextrin-lactose, and alcohol-mannite, while it does 
not ferment maltose. 
The fifteenth, or “O” group, is that represented by “Kyoto” as the type. As 
we have seen, this organism has the ability, besides mannite, also to ferment 
dextrose, maltose, saccharose, dextrin, and even lactose. The organism is the 
same as that of “ Duval,” group of Duval (34) ” 
These fifteen types of dysentery bacilli may again be divided into two 
major groups according to their different behavior in regard to the 
fermentation of alcohol-mannite, the members of one not fermenting and 
those of the other attacking mannite with the production of acid. The 
first major group (so-called non-acid bacilli) comprises organisms cor- 
responding to the ones described by Shiga-Kruse as the cause of epidemic 
dysentery. Types “A,” “B,” “C,” “D,” “KE,” and “ F,” which I have 
studied, belong in this group. Among them only the “A” and “B” types 
were carefully identified by previous authors, whereas the other four have 
been recognized by myself. The second major group (so-called acid ba- 
cilli), separated from the first by their power to ferment alcohol-mannite, 
is composed of organisms which may again be separated into nine groups 
by their different action in fermenting other carbohydrates. Among 
the nine groups which ferment mannite only, four have been found in 
Europe and America. These are “G” type (“Y” type of Hiss), “H” 
type (Strong’s type of Hiss), “L” type (Harris type of Hiss), and “O” 
type (“Duval” type of Duval), while the other five have been identified 
by me in different strains obtained in Japan, Korea, Manchuria, and from 
the Baltic fleet. 
However, this method of division, into non-acid and acid types of 
the bacilli according to their power of fermenting alcohol-mannite, 
can not be considered to be a correct one. As we have seen, even among 
the two major types all the strains differ from each other in their power 
to ferment the different carbohydrates, but these characteristics are not 
sufficiently regular to enable us always to divide them distinctly. On 
the other hand, moreover, when we come to study the agglutination and 
bacteriolytic reactions of the different strains, we find that a division 
into similar groups is not justifiable. Arguing from my observations, 
IT can see no reason for the separation of the acid and non-acid bacilli 
into two distinct groups as proposed by Lentz, and no justification for 
designating any bacillus among the group of organisms which causes 
dysentery as a “pseudo-dysentery” bacillus as proposed by Kruse. It 
seems to me.that we are rather compelled to consider all fifteen types of 
the dysentery bacilli as comprising a single group and constituting the 
whole of this group of organisms and to admit that minor distinctions 
which sometimes irregularly occur may exist between the different 
strains. 
