290 



STATE BOARD OF AGRICULTURE. 



TABLE XVII. 

 HOW AN ATMOSPHERE OF CARBON DIOXIDE INFLUENCES MILK FERMENTATIONS. 



*These cultures were one month old before recording results. 



The general conclusion to be reached from a study of this table is the checking or 

 total inhibition of the fermentation. In germ 119, a pigment micro-organism, the 

 pigment has entirely failed to develop. In other cases the air check has given rise 

 to a slight curd, whereas in the carbon dioxide flask there was no apparent change in 

 the milk. The peptonizing germs which are capable of completely peptonizing milk 

 when exposed to air, in the carbon dioxide flask, apparently stopped with the curdling 

 of milk and only very slight if any peptonization. It follows therefore, that carbon 

 dioxide may influence the character of the fermentation even when allowed to continue 

 for one month. These differences begin to appear within twenty- four hours after 

 inoeulation and persist throughout. Yet where complete peptonization occurs in the 

 air cultures and only curdling in the carbon dioxide cultures, it must be understood 

 that the curdling is also an intermediate stage in the fermentation of the air cultures. 

 At this point I desire to call the reader's attention to the comparison of Table (No. 

 XXIV) which indicates the retarding influences or inhibiting influences of unaerated 

 milk upon bacteria. These will be found in later discussions. 



