352 STATE BOARD OF AGRICULTURE. 



Bouillon. 



Turbid. 

 Potato. 

 Milk. 



Curded. Also see chart combination IVq and IVx. 

 Fennentation of Sugars (Dextrose, Lactose, Saccharose). All fermented. 

 Proteolysis. 



None. 

 Biochemical tests. 



Indol present. No hydrogen sulphide, or anunonia. Nitrates reduced. 

 Chromogenesis. 



No pigment. 



IVx. 

 Morphologj-. Bacillus. 



Size — average diameter, .75 microns; length, 1.5 to 2 microns. 



Motility — no motion. 



Staining — stains readily. 

 Gelatin Colony. 



Rovmd, grumose, finely granular, irregular. 

 Gelatin Stab. 



Filiform . 

 Agar. 



Dull, opalescent. 

 Bouillon. 



Turbid. 

 Potato. 

 Milk. 



Curded. Also see chart combinations with IVx. 

 Fermentation of Sugars (Dextrose, Lactose, Saccharose). All positive. 

 Proteolysis. 



None noted. 

 Biochemical tests. 



Indol positive. Hydrogen sulphide, and ammonia, negative. Nitrates are reduced. 

 Chromogenesis. 



No pigment. 



Note: — Some doubt maybe entertained concerning the lactic nature of IVx on ac- 

 count of its life's history. Its action on milk was characteristic, aside from the gas pro- 

 duced. Because of tliis and its relation to the souring of the sample [it was selected as 

 the lactic germ. 



DISCUSSION. 



From the preceding tables it will be seen that — 



1. The combinations of micro-organisms which facilitate the growth and 

 development of lactic micro-organisms are: la, le, Ig, Ih, lie, Ilg, IIj, 

 Ilia, Illb, IIIc, Illf, Illg, Illi, IIIj, Illk, IVb, IVe, IVf, IVh, IVi, IVj, 

 IVm, IVp, IVci, making a total of twentj^-four. 



2. The combinations which seem to have no influence on the micro-organ- 

 isms are: Id, If, Ila, lib, lie, lid, Ilh, Hi, Ilk, IVc, IVg, making a total 

 of eleven. 



3. The combinations which seem to retard the development of the lac- 

 tic micro-organisms, or neutralize the acid produced are: lb, Ic, Ilm, Hie, 

 Illh, IVd, IVo, making a total of seven. 



By the above grouping the three general consideratons which follow, 

 are presented. All possibilities are thus included. Associate micro-organ- 

 isms must either — 



1. Increase or hasten the action of lactic bacteria, or 



2. Have no influence upon lactic bacteria, or 



3. Retard or inhibit the action of lactic bacteria. 



It is, I believe, desirable to repeat that should tlin relative number of inicro-orgaiiisins introduced 

 in the combination be clianged, or sliould the cultures hv subjected to different temperatures (hniiig 

 the development, the writers are eonfldent that the results as here presented would be materially 

 altered. However, it is assumed that these results may be safely considered as an average. 



