462 



STATE BOARD OF AGRICULTURE. 



Strain IV is, uiider normal conditions, a very sIoav acid prodncer; at 

 20°O, to 25°0., it requires 36-48 hours to curdle milk, while Strain 

 II does it in 20 hours. Bacterium IV is much more sensitive to its 

 own products ; after the first neutralizatijon, the number of bacteria 

 does not increase, though fermentation takes place. The number re- 

 mains fairly constant until about 1G0°-180° of acid have been produced; 

 then, the number drops rapidly and the amount of acid formed from 

 then on is vei'y insignificant. The total acid formed is 202° and 170° 

 respectively. It is not certain with either of the twio strains that the 

 discontinuation of life processes in these cultures is entirely due to 

 the accumulation of sodium lactate. Possibly, other products are form- 



TABLE IX.- 



-Development of Strain II in Milk Repeatedly Neutralized. 

 Series 1. 



