356 



STATE BOARD OF AGRICULTURE. 



GROUP II. 



Time after inoculation. hrs. 23 hrs. 49 hrs. 72 hrs. 



Culture le 18° 22° 25° 27° 



Culture le + Ij 18° 27° 35° 42° 



Culture Ij 18° 21° 25° 27° 



Time after inoculation. . . hrs. 24 hrs. 48 hrs. 67 hrs. 



Culture Ik 18° 22° 29° 30° 



Culture Ig + Ij 18° 23° 39° 40° 



Culture Ij 18° 23° 26° 28° 



Time after inoculation. hrs. 8 hrs. 24 hrs. 33 hrs. ^7i hrs. 



CuUure Illg 16° 16° 16° 21° 28° 



Culture Illg + IIIx 16° 16° 17° 25° 61° 



Culture IIIx 16° 16° 16° 19° 42° 



Time after inoculation. hrs. 9 hrs. 24 hrs. 33 hrs. 48 hrs. 57 hrs. 



Culture IIIj 21° 21° 21° 25° 20° 30° 



Culture IIIj + IIIx 21° 21° 21° 26° 26° 43° 



Culture IIIx 21° 21° 21° 23° 21° 21° 



Time after inoculation. hrs. 7 hrs. 24 hrs. 31 hrs. 49 hrs. 



Culture IVe 18° 18° 18° 18° 34° 



Culture IVe + IVx 18° 18° 18° 20° 70° 



Culture I Vx 18° 18° 18° 20° 49° 



OUOUP III. 



Time after inoculation. hrs. 24 hrs. 48 hrs. 



Culture IIj 21° 23° 30° 



Culture IIj + IIx 21° 23° 66° 



Culture IIx 21° 21° 58° 



Time after inoculation. hrs. 7 hrs. 24 hrs. 31 hrs. 48 hrs. 



Culture Illf 14° 14° 14° 25° 44° 



Culture Illf + IIIx 14° 14° 17° 26° 45° 



Culture IIIx 14° 14° 14° 14° 41° 



Time after inoculation. hrs. 16 hrs. 25 hrs. 40 hrs. 



Culture Illk 18° 18° 18° 23° 



Culture Illk + IIIx 18° 18° 18° 64° 



Culture IIIx 18° 18° 17° 57° 



Time after inoculation. hrs. 9^ hrs. 24i- hrs. 32.V hrs. 49i hrs. 



Culture IVf 18° 18° 'l8° '27° "49° 



Culture IVf + IVx 18° 18° 20° 29° 57° 



Culture IVx 18° 18° 18° 19° 28° 



Time after inoculation. hrs. 8 hrs. 24 hrs. 32 hrs. 48 hrs. 50 hrs. 



Culture IVm 18° 18° 21° 36° 42° 49° 



Culture I Vm + IVx 18° 18° 20° 31° 47° 58° 



Culture IVx 18° 18° 18° 20° 22° 26° 



Tune after inoculation. hrs. 9 hrs. 24 hrs. 33 hrs. 



Culture IVp 19° 19° 27* 58° 



Culture IVp + IVx 19° 19° 25° 66° 



Culture IVx 19° 19° 23° 40° 



The bacterial counts and naked e3'e appearance of cultures maj' be ob- 

 tained by reference to data preceding. 



THE BACTERIAL INFLUENCE DISCUSSED. 



While we have already stated that it is impossible to understand the 

 nature of the substances or agents which influence the growth of lactic 

 micro-organisms, it will be interesting and advantageous to re^iew these 

 investigations in the light of our present knowledge of lactic fermentation. 



Before beginning this re\Tew, it may be Avell to enumerate some of the 

 explanations offered as possible for the hastening of lactic souring. 



1. Products are formed by the associate bacteria which may either — 



(a) Provide a better pabulum for the lactic micro-organisms, or 



(b) Neutralize the acid formed bj^ the lactic micro-organisms, as in the 

 case of inorganic bases, and thus stimulate their grow1;h, or 



(c) The acid produced by the associate micro-organisms may always 

 account for the added aciditj' in combinations. 



