EXPERIMENT STATION BULLETINS. 



463 



ed aiid finally interfere with the normal functions of the cell. The ex- 

 istence of such compounds has been shown by Zae Northrup* in the 

 effect of different lactic bacteria upon the typhoid bacillus. 



The fermenting capacity of all these cultures is quite low. Even after 

 the first neutralization, the fermenting capacity of Strain II is not equal 

 to the one in the preceding experiment (6.4 and 0.9x10-'° mg). This is 

 however, due to the incomparable data. In the former experiment, 

 the time of observation is f|0ur hours, and in these finest houi^s, the in- 

 crease of acidity is most rapid. If the data of Table VIII are figured 

 for 24 hours, the average fermenting capacity is approximately 0.9x10 -'" 

 mg. The fermenting capacity drops quite noticeably after the second 



♦Michigan Agric. College Experiment Station Technical Bui. No. 10. 



