504 



STATE BOARD OF AGRICULTURE, 



TABLE XXIII.—Bact. bulgaricum. 

 GROWN IN 5 PER CENT LACTOSE BROTH. 



TABLE XXIY— Summary of Tables XX-XXIII. 



Lactic organisms. 



Bad. ladis acidi (from starter) . 



Bad. acidi ladid, No. 2*. 



Bad. ladis acidi, 53 B. 2 . 



Bad. ladis aciili (from sour milk) . 



Bad. bulgaricum . 



No. 



of 



test. 



VII 



VI 



VIII 



VI 

 VII 

 VIII 



V 

 I 

 IV 



II 

 III 



VI 



I 



II 

 III 



.\cidity of 



lactic 



culture. 



24° 

 29° 

 29° 



28° 

 30° 

 34° 



35° 

 37° 

 39° 

 42° 

 42° 

 51° 



28° 

 34° 

 53° 



Number of typhoid bacilli per cc. 



Introduced. 



19,860 

 1,422 

 5,626 



7,768 



2,413 



21,510 



11,106 

 1,253 



765 



7,700 



381 



8,365 

 7,645 

 10,496 

 3,898 

 2,813 

 8,787 



53,580 



18,360 



6.280 



Age of culture. 



24 hours 



288 hours 



99 hours 



264 hours 

 144 hours 

 168 hours 



24 hours 

 168 hours 



24 hours 

 7 hours 

 2 hours 



79 hours 

 79 hours 

 79 hours 

 7 hours 

 24 hours 

 48 hours 



31 houis 

 24 hours 

 48 hours 



No. of B. typhosus 

 present. 



Uncountable. 



One. 



Uncountable. 



Broth turbid. 



None. 



(See Table XX). 



Broth turbid. 



Uncountable. 



None. 



None. 



None. 



Uncountable. 



None. 



None. 



None. 



None. 



None. 



Broth turbid. 

 Broth turbid. 

 One. 



♦These organisms produced their maximum acidity in each trial recorded. 



In the above summary, thie following will be noted: The relative pro- 

 duction of acid by the different lactic organisms Bad. lactis acidi (from 

 starter), Bad. acidi ladici, No. 2 producing their maximum in e^ch 

 trial ; the relative efficiency of the acid produced by each as a germicide. 

 The germicidal power of each lactic is compared in Table XXV. 



