EXPERIMENT STATION BULLETINS. C53 



2. Peas in distilled Avater : 



(a) Aerobic Culture: 



Gas — None. 



Heavy creamy wrinkled top growth, liquid yel- 

 lowed. 



(b) Anaerobic Culture: 



Gas — None. 



Growth beneath surface of oil. 



3. Peptone Solution: 



(a) Indol formation. 



4. Nitrate Peptone Solution : 



(a) Nitrate reduction. 



(b) Ammonia production. 



5. Starch Peptone Solution : 



(a) Starch reduction. 



(b) Test for sugar. 



6. Temperature Eelations: 



(a) Grow at 25 degrees C. 



(b) Favored by 37 degrees C. 



(c) Not killed by heating at 110 degrees C. for twenty 



minutes. 



(d) Killed by heating at 110 degrees C. for thirty 



minutes. 



CULTURAL CHARACTERISTICS IN PEAS* OF COMMON SPORE-BEARING BACTERIA. 



As B. sultilis and other common spore-forming bacteria correspond 

 quite closely in all ordinary cultural and morphological characteristics 

 with certain of the bacteria just described, this suggested that perhaps 

 certain aerobic bacteria of this type possess the other definite and typical 

 cultural characteristics which would correlate them with certain of the 

 unidentified bacteria. Consequently B. suMilis, B. ramosus, B. mycoides 

 and B. mesentericus vulgatus, the four species which correspond most 

 closely with the organisms isolated, along with other common bacteria, 

 were grown in sterile peas both aerobically and under oil with the fol- 

 lowing results: 



I. B. suhtilis. 



1. Aerobic Culture: 



(a) Gas after forty-eight hours. 



(b) Abundant top growth. 



(c) Growth dull, wrinkled, cream colored. 



(d) Favored by 37 degrees C. 



(e) Liquid yellowed. 



2. Anaerobic Culture: 



(a) Gas formation — None. 



(b) Growth — Below surface of oil. 



♦See foot note on page 10. 



