EXPERIMENT STATION BULLETINS. 



495 



The following table is a siimmary of Tables VI to XV. The experi- 

 ments are arranged according to the degree of acidity produced by the 



lactic organisms. 



TABLE XVI. 



Acid- 

 ity of 

 broth 



32° 



40° { 



41° 



42° 



45° { 

 46° I 



No. 



of 



test. 



Ill 

 II 

 I 



II 



II 



I 

 I 



IV 

 V 



Lactic organism. 



Bad. lactis acidi (lab.) 



Had. ladis acidi (from whey) . 

 Had. acidi ladici "Lactone".. 



Bad. ladis aeidi (from cheese) . 

 Bad. ladis acidi (lab.) 



Bad. ladis acidi, Harding . 

 Bad. ladis acidi, No. 220. , 



Bad. acidi ladici. No. 2 . 

 Bad. acidi ladici. No. 2. 



Bad. ladis acidi (from wliey) . 



Bad. ladis acidi ffrom cheese) . 

 Bad. ladis acidi (from wliey). . 

 Bad. acidi ladici, No. 2 



Bad. ladis acidi (from cheese) . 



Bad. ladis acidi, Harding . 

 Bad. acidi ladid, No. 2 . . . 



Bad. acidi ladici, No. 2 



Bad. ladis acidi (from starter). 



Strept. ladicus 



Bad. ladis acidi, Harding. 

 Bad. Uidis acidi, Harding . 



Strept. ladicus 



Strept. ladicus 



Bad. ladis acidi (stock) 



Bad. ladis acidi (stock) 



Bad. ladis acidi (stock) 



Bad. ladis acidi (from starter) . 

 Bad. ladis acidi (from starter) . 



Bad. ladis acidi, Harding 



Strept. ladicus 



Bad. ladis acidi (from starter) . 



Bad. ladis acidi (from starter) . 



Bad. ladvi acidi (stock) . 

 Bad. Uictis acidi (stock) . 



Strept. lacticus 



Number of tjTjhoid bacilli per cc. of filtrate. 



Intro- 

 duced. 



82,830 

 139,500 

 178,050 



150,000 



59,550 



106,780 

 64,800 



72.000 

 87.750 



209,250 



136,700 



57,000 



155,700 



57,340 



88,920 

 102,150 



212,400 



69,300 



106,000 



79,290 



9,960 



198,450 

 247,000 

 43,650 

 47,700 

 74,250 

 108,900 

 33,700 



58,950 



191,700 



37,350 



8.240 



221.500 

 2.390 



58,650 



No. at 2nd 

 plating. 



183,000,000 



38,700,000 



540,000 



1,310,000 



None 



No. at 3rd 

 plating. 



23'' 

 197,700,000 



186 



None 



Uncountable 



None 



11,010 

 12,170 



None . 



175 

 50 



4 



None . 

 None 



None . 

 None. 

 None . 

 None. 

 None . 

 None. 

 None . 



None. 



None . 



None. 



None . 



None . 

 None . 



None. 



Not plated.. 

 Not plated.. 

 Not plated.. 



Not plated. 

 None 



None 



Not plated.. 



None 



Not plated.. 



Not plated.. 



None 



11,780 

 None 



Remarks. 



Not plated. 



None . 

 None . 



None 



Not plated., 



None. 

 None . 



None. 



Not plated.. 

 Not plated.. 



None 



None 



None 



None 



Not plated.. 



None 



Not plated.. 



Not plated.. 



Not plated . . 



Not plated.. 

 Not plated.. 



Not plated.. 



Increased in 24 hours. 

 Increased in 19 hours. 

 Increased in 29. 5 hours. 



Increased in 24 liours. 



Killed within 20 hours. 



Killed w'thin 53 hours. 

 Increased in 25. 5 hours. 



Killed within 40.5 hours. 

 Killed within 24 hours. 



Increased in 22.5 hours. 



Killed within 25 hours. 



.See note* 



Killed within 49 hours. 



Decreased in 20 hours. 



Killed within 30.5 hours. 

 Killed witliin 44.5 hours. 



Decreased in 19 hours. 



Decreased in 22.5 hours. 



Killed witliin 22.5 hours. 

 Killed within 29.5 hour.s. 

 Killed witliin 46.5 hours. 



Killed within 20.5 hours. 

 Killed within 26.5 hours. 

 Killed within 25.5 hours. 

 Killed within 22.5 hours. 

 Killed within 22.5 hours. 

 Killed within 29.5 hours. 

 Killed within 24 hours. 



Killed within 23.5 hours. 



Killed within 19 hours. 



Killed within 22.5 hours. 



Killed within 25.5 hours. 



Killed within 25 hours. 

 Killed within 25.5 hours. 



Killed within 22.5 liours. 



*A fourth plating after inculation for 70 hours at .37°C. gave 14.700 colonics per cc. After further incubation (951 hours) 

 the broth liad become turljid and dilution plates on litmus lactose agar showed appro.\imately 24,700,000 red colonies and 8,700,- 

 000 blue colonies per cc. of filtrate. A few drops of the turbid brothjintroduced into sterile litmus milk and kept at 37° 

 produced acid in 24 hours and eventually curded the milk. 



From 50° acidity up io 08°, the lactic acid produced by several iactics, 

 Bact. lactis acidi (from cheese), Bact. Metis acidi, Harding, Bact. acidi 

 lactici, No. 2, Bact. lactis acidi (from stai-ter), Strept. lacticus, and 

 Bact. lactis acidi (stock) is strongly inhibitive to the typhoid organisms; 

 this is graphically illustrated in the following chart: 



