ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 363 



agar colonies are also iridescent, the medium becoming of an emerald 

 green colour. Milk is coagulated and peptonised. It forms indol, but 

 no gas. It is pathogenic to small animals. 



B. flavo-aromaticus is a medium-sized rodlet, of moderate motility, 

 and strictly aerobic. It does not form spores or stain by Gram's method. 

 It grows in rosette-shaped yellow colonies. It liquefies gelatin and 

 serum. It coagulates and peptonises milk, imparting an alkaline re- 

 action to the medium. All the colonies exhale a fruity odour. 



Bacillus conjunctivitidis subtiliformis.* — J. Michelski isolated 

 from numerous cases of conjunctivitis a bacillus which, from its 

 resemblance to the hay bacillus, is designated B. conjunctivitidis 

 subtiliformis. It is a motile rodlet, 2-2 ■ 5 \x long and about ■ 5 \x thick. 

 The ends are rounded. It stains easily, and is not decolorised by 

 Gram's method. In old cultures the bacilli are ovate with central 

 spores. The optimum temperature is 37° C, but there is copious growth 

 at room temperature. It forms a thick, yellowish-brown surface scum 

 on bouillon. Gelatin and blood-serum are liquefied. It grows well on 

 most media. On potato it forms a moist brown overlay. 



Formation of Volatile alkaloids by Bacillus nobilis.j — L. Adanietz 

 and T. Chszaszek report that prolonged cultivation (22 months) of 

 Bacillus nobilis in milk yields a basic substance when distilled. This 

 substance, termed tyrothrixin, also found in Emmenthal cheese, is. 

 white, crystalline, and readily soluble in ether, alcohol, or dilute acids,, 

 and volatile at ordinary temperatures. 



Freudeureich, Ed. vox. — Ueber die Wirkung verschiendener Milchsaure^ 

 fermente auf die Kasereifung. (Effect of different lactic acid ferments on cheese 

 ripening.) Centralbl. Bakt. 2 te Abt., xiv. (1905) pp. 34-43 (1 pi.). 



Adeney, W. E. — Chemical Changes attending the Aerobic Bacterial Fermentation 

 of Simple Organic Substances. Part I. Urea, Asparagin, Albumose, Rochelle 

 Salt. Proc. Buy. Irish Acad.,s.s.\., section 13 (1905) pp. 6-24 (2 pis.). 



* Centralbl. Bakt., l te Abt. Orig., xxxvi. (1904) pp. 212-14. 

 t Milchw. Zeutr., 1905, i. 78-80. See Journ. L'heni. Soc, lxxxvii. and lxxxviii., 

 1905, ii. p. 273. 



