EXPERIMENT STATION BULLETINS. 



431 



TABLE XIV. 

 Rejuvenalion of Weak Laclic Bacteria. 



*Test culture not curded in 4 days. 

 tTcst culture curded in 4 days. 

 ttTest culture curded in 24 hours. 

 JTest culture curded in 5 days. 

 ttTest culture curded in 48 nours. 

 §Test culture curded within 12 days. 

 §§Tcst culture curded within 24 hours. 



L had been growing in mixed culture with 



The test culture made after 

 yeast LZ for 10 days curded in such a markedly shorter time that plates 

 were made and three pure cultures of the lactic bacterium isolated. 

 These curded within 48 hrs., transfers from these curded within 24 

 hrs., and continued to retain this activity over a period of a month or 

 more, i. e., up to the time of writing these data. 



Expt. V. 



Test of Time of Curding and Flavor of Curd of Pure Cultures of Lactic 

 Bacteria reisolated from the Mixed Cultures with Yeasts, 



Plates were made from the 64 day old mixed cultures in milk and in 

 whey (see Tables IX and X) and pure cultures of the respective lactic 

 bacteria re-isolated from these plates were transferred to litmus milk; 

 when these cultures were from 5 — 8 days old, 1 cc. of each pure culture 

 was transferred to about GO cc. of sterile milk and placed at room tem- 

 perature. Most of these curded within 48 hours, a few took from 

 4 — 5 days. The score of these milk cultures is found in the following 

 table : 



