498 



STATE BOARD OF AGRICULTURE. 



Table XVII is practicallr the same as Table XVI, It is an-ang-ed, 

 IhoAvever, to show: 



1. The relative iuhibitive power of the different lactic organisms used; 



2. The relative inhibitive power of the different maximum acidities 

 produced in lactose broth by one lactic organism. 



The use of Bact. acicU lactici "Lactone'' was discontinued after the 

 first test as it repeatedly failed to make more than 40^ acid in sub- 

 sequent inoculations into lactose broth. 



The use of Bact. lactis acidi (lab.) w^as discontinued for the same rea- 

 son and although B(fcf. lactis acidi (from whey) ])roduced considerably 

 more acid than Bact. acidi lactici ''Lactone'' or Bact. lactis acidi (lab.), 

 its inhibitive power was very weak and consequently it also was dis- 

 carded. 



Bact. lactis acidi (from cheese), Bact. lactis acidi, Harding, and Bad. 

 acidi lactici. No. 2 illustrate the minimum acidity which destroys typhoid 

 bacteria, which is about 45°-46°, or 0.4 per cent lactic acid. This de- 

 struction takes place in from 24 to 53 hours according to the above tables. 



Ohservations. — The maximum acidity produced in lactose broth by 

 one lactic microorganism varies with each inoculation. To illustrate 

 this, the following table has been compiled from Table XVII. 



TABLE XVIII. 



Lartic organism. 



Had. lartk acidi (lal).) 



Bad. lactis acidi (from whey) . 

 Bad. ladis acidi (from cheese) 

 Bad. ladis acidi, Harding . . . . 



Bad. acidi ladici, No. 2 



Bad. ladis addi (from starter) 



Slrepl. ladicus 



Bdrt. Itidis acidi (stock) 



Number 



of inocula 



tions. 



Acidity in degrees. 



Minimtim. 



32° 

 40° 

 41° 

 45° 

 4(i° 

 59° 

 (10° 

 01° 



Maximum 



42° 



48° 

 50° 



02° 

 58° 

 00° 

 08° 

 07° 



Degrees 



of 



variation. 



10° 



8° 



9° 



17° 



12° 



17° 



8° 



0° 



As a rule, the initial number of typhoid organisms present in the broth, 

 whether large or comi)ara(ively few, does not influence the number 

 found at the secon<l ])lating, whatever the acidity of the broth; 

 e. g., at 4f>° acid, the broth Mask containing the fewer Htict. acidi lactici 

 No. 2 still contains an apprecial)le numl^er at the second jilating (24 

 hrs. after inoculation), while the other flask having the greater initial 

 number, contains none. (See Table XV). This i\\s<y illustrated at 40° 

 and 48 acid and in a different way at 45° acid, (see Table XVI), shows 

 the comparative germicidal ])roperties exercised by different organisms. 

 If lactose broth contains 50° acid or more, a steady and ra]>id decrease 



