44G 



STATE BOARD OF AGRICULTURE. 



age 



Table XXIX gives a summary of Tables XVII to XXVIII; the 

 of culture, acidity and number of organisms which were employed in 

 ascertaining the fermenting cai)acity of the lactic bacteria in Tables 

 XXIII to XXVI inclusive are omitted as the data therein is incomplete. 



TABLE XXIX. 

 Summary of Tables XVII to XXVIII. 



Tabic. 



XVII 

 XVIII 



XIX 



XX 



XII 



xxn 



XXVII 



XXVIII 



Culture. 



Stock lactic, check 



Stock lactic plus filtrate 



Lactone, check 



Lactone plus heated filtrate 



Lactone plus unhealed filtrate 



Strain N'o. 4, check 



No. 4 plus heated filtrate 



No. 4 plus unhealed filtrate 



Stock lactic, check 



Stock lactic plus 1 cc. heated filtrate. . 

 Stock lactic + 1 cc. unhealed filtrate . 



Stock lactic + 5 cc. heated filtrate 



Stock lactic + 5 cc. unhealed filtrate . 

 Stock lactic + 25 cc. healed filtrate.. . 

 Stock lactic + 25 cc. unhealed filtrate 

 Stock lactic + 25 cc. unhealed filtrate 

 Stock lactic + 25 cc. heated filtrate... 



Stock lactic, check 



Stock lactic + 1 cc. LZ 



Stock lactic + 5 cc. LZ 



Stock lactic + 25 cc. LZ 



Stock lactic, check 



Stock lactic + 1 cc heated rennet 



Stock lactic + 1 cc. unhealed rennet.. 

 Stock lactic + 5 cc. heated rennet. . . . 

 Stock lactic + 5 cc. unhealed rennet.. 

 Stock lactic 4- 25 cc. healed rennet.. . 

 Stock lactic + 25 cc. unhealed rennet. 



Stock lactic, check 



Stock lactic + 1 cc. heated pepsin. . . . 

 Stock lactic + 1 cc. unhealed pepsin.. 

 Stock lactic + 5 cc. heated pepsin. . . . 

 Stock lactic + 5 cc. unhealed pepsin. . 

 Stock lactic + 25 cc. heated pepsin. . . 

 Stock lactic + 25 cc. unhealed pepsin. 



Number of organisms per cc. 



Initial. 



342,000 



301,800 



65,800 



68,700 



97,800 



1,011,000 



793,000 



1,615,000 



176,000 



211,500 



101,500 



305,500 



29,100 



59,000 



27,200 



18,200 



3,850 



6,900 



5,430 



5.970 



4,300 



31,200 



68,600 



86,000 



37,000 



44,800 



31,900 



73,500 



112,000 



43,800 



32,300 



50,500 



80,000 



76,800 



71.500 



Maximum. 



117 



360 

 457 

 499 

 811 

 1.847 

 2,048 

 2.302 

 365 

 398 

 172 

 204 

 263 

 110 

 4S5 

 493 

 415 

 244 

 742 

 1.415 

 1,748 

 120 

 646 

 798 

 506 

 852 

 478 

 682 

 170 

 167 

 315 

 228 

 393 

 526, 

 646, 



,000,000 

 ,000,000 

 ,000,000 

 .700,000 

 ,000,000 

 .000,000 

 ,000,000 

 000,000 

 000,000 

 ,000,000 

 000.000 

 000,000 

 000,000 

 .000,000 

 ,000,000 

 000,000 

 000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000.000 

 .000.000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 ,000,000 

 000,000 

 000,000 



Hourly 



fermenting 



capacity. 



4.81 X 



3.66 X 

 11.26 X 

 10.01 X 



6.38 X 



4.18 X 



3.57 X 



2.90 



1.40 



1.50 



4.82 



2.28 



5 43 



7.41 

 10.31 X 

 15.12 X 

 14.35 X 

 10.06 X 



8.05 



9.31 

 11.43 

 11.16 

 14.56 

 18.58 

 22.40 

 18.14 

 22.85 

 21.01 



4.66 



4.81 



9.15 



6.79 



9.60 



5.63 



9.61 



10-10 

 lO-io 

 lO-'o 

 lO-'o 

 lO-'o 

 10->o 

 10-10 

 lO-'o 

 10- '0 

 10-10 

 10-10 

 lO-'o 

 10-10 

 10- 10 

 10-10 

 10-10 

 10-10 

 10-10 

 10- 10 

 10-10 

 10-10 

 10-10 

 10-10 

 10-10 

 10- '0 

 10-10 

 10-10 

 10-10 

 10- 10 

 10- '0 

 10-10 

 10-10 

 10- 10 

 10- '0 

 10-10 



The fermenting capacity of the pure cultures of Stock lactic varied 

 from 1.40X10" to ll.lGXlO-". The number of days for this bacterium 

 to reach its maximum number of organisms varied from 1 day to 17 

 (lays with corres[»onding acidities of -[-18° and -l-4^°- 



The fermenting capacitv of Stock lactic plus 1 cc. of unheatcd filtrate 

 was 3.00X10-^^^ and 4.82X10-"; plus 1 cc. LZ, 8.05X10-^^^ plus 1 cc. 

 unheated rennet filtrate, 18.58X10-" and plus 1 cc. unheated pepsin 

 filtrate 0. 15X10-". These results being comparable, the unheated 

 rennet extract ])ossosses by far the greatest stimulating power for acid 

 l)roducti()n, while that of the living yeast is comparable with that of 

 the pepsin solution. 



Table XXX gives the fermenting capacity of the Stock lactic in pure 

 nilture and as inlhicncod by dill'crcnt stinmlants. In each case, the 

 number given in each column is followed by the expression "X 10-"." 



