279 



organism, which fully corresponds to the small-celled fermentation sarcine. The 

 iarge-celled form more resembles the figures which Lindner ') gives of his Sarcina 

 maxima, found, as he expresses it, in Buttersauremaischen, hence, in wort wherein 

 a spontaneous butyric fermentation. I am not, however, convinced that both these 

 forms do really belong to two different species of sarcine, as it is well known that 

 in this genus of microbes great morphological differences may occur in the same 

 species. 



The gas is a mixture of about 75% carbonic acid and 25% hydrogen; methan is 

 not present. Besides, a moderate quantity of acid is formed, which for example, in a 

 nutrient liquid with an acidity of 6 cc. per 100, may mount to 12 cc., a percentage 

 only found back in the technical lactic fermentations. Furthermore a peculiar odor 

 originates, reminding of the ordinary lactic-acid fermentation, by Lactobacillus. If, 

 as is probable, this acid will prove to consist entirely, or for the greater portion, 

 of lactic acid, the fermentation sarcine may be considered as the most differentiated 

 lactic-acid ferment hitherto known. 



When using a sufficient quantity of soil for the infection, that is a relatively 

 great number of sarcines, which thereby, in the given circumstances, may compete 

 with advantage with, and conquer all other microbes, the experiment described suc- 

 ceeds within very wide limits. Thus the sarcine fermentation may in this case be 

 obtained as well in an open flask as in a closed bottle, whence it follows that the 

 sarcine can suffer a moderate quantity of oxygen; and it will appear below, that a 

 slight quantity is even wanted under all circumstances. Notwithstanding this, the 

 name of obligative anaerobic remains applicable as the cultivation at full atmospheric 

 pressure is impossible. The acid may further be varied between 3 and n cc. normal 

 phosphoric acid per 100 cc. The phosphoric acid may be replaced by lactic and even 

 by hydrochloric acid, if the acidity of the latter is not taken higher than 6 to 7 cc. 

 per 100 cc., but not by nitric acid. 



Instead of glucose cane sugar may be used, but with milk sugar and mannite the 

 experiment does not succeed. As source of nitrogen only peptone can be used, such 

 as found in malt-wort or bouillon: simpler nitrogen sources, like asparagin, ureum, 

 ammonia and saltpeter, are unfit for the nitrogen nutrition of the sarcine. The limits 

 of the temperature are wide and may vary between 28 C. and 41 C. 



Although the experiment may thus be modified in many respects, the first des- 

 cribed arrangement is recommendable, as it is best adapted to the optimum of the dif- 

 ferent conditions of life of the organism. 



A property peculiarly important for this research is the readiness with which 

 the function of fermenting, that is the power of evolving gas, gets lost under the in- 

 fluence of a secretion product, probably the acid, and through which all transports 

 with old material become perfectly useless. Hence it is necessary to transport cul- 

 tures still in fermentation to insure the success of further experiments. 



That some aeration enhances the life-functions of this obligative anaerobic and 

 that access of a little air is even necessary in the long run, is evident from the fact 

 that the most vigorous fermentation are obtained in a closed bottle, with the deposit 

 got in an open flask, whereas renewing of the nutrient liquid formed above the de- 



') Mikroskopische Betriebscontrolle in den Garungsgewerben, 3e Aufl. p. 432, 1901. 



