440 SUMMAEY OF CURKENT RESEARCHES RELATING TO 



presence of a structure, which was alleged to be of a nuclear nature. 

 This structure consisted in chromatin mass, and a definite nuclear mem- 

 brane was present. Characteristic pictures of nuclear fissions were seen 

 in dividing bacteria. The authors discuss the views of different au- 

 thorities upon the question of bacteria nuclei. 



Monilia vini sp. n.* — A. Osterwalder describes a new organism, 

 belonging to the Monilia group, which has been isolated from a fermented 

 apple wine. The fermentation properties of the organism, and its action 

 upon various carbohydrates, have been studied qualitatively and quanti- 

 tatively, and the results of the investigations are set down in this paper. 

 Morphologically, the organism appears as a mycelium, consisting of 

 thin filaments with a highly refracting margin. Cultivated upon suit- 

 able media, white colonies, circumscribed and of fairly constant size, 

 develop ; but giant colonies may develop. In fluid media and in 

 fermenting wine the organism does not exhibit any superficial mem- 

 branous OTOWth. 



!d' 



Coccoid Forms of B. coli.t — In the course of investigations of 

 milk samples C. Kevis has encountered coliform organisms, which, when 

 planted from bile-salt media on to ordinary nutrient agar, appear to be 

 quite typical B. coU. When grown on gelatin, however, they lose at 

 the same time their bacillary form and their characteristic fermentation 

 powers. Morphologically, they come to bear a close resemblance to 

 staphylococci, differing only in the fact that tbey are Gram-negative. 

 As regards their cultural character, they may lose the power of clotting 

 milk, and produce as a rule acid, but no gas, in the sugar media. 



Ropy Milk. J — J. Golding divides the organisms which cause this 

 condition into two groups. Group i. consists of those organisms which 

 in pure cultures of milk possess the property of dissolving the casein, 

 making a thick honey-like solution in old cultures. These organisms 

 tend to produce an alkaline reaction on the milk, though some produce 

 a little acid. They are for the most part aerobic. In this group are 

 found Bacillus lactis viscosus, B. viscosus, M. freudenreichii, B. hessii, 

 Carphococcus pifuitoparus, Diplococcus viscosus, Coccus lactis viscosi, 

 Bacilhcs viscosus \., Actinobacter du lait visqueux, A. polymorphiis. Potato 

 bacillus. Bacillus mesentericus vulgatus, Bacterium visco-fucatum. 



Group ii. consists of those organisms which do not dissolve casein, 

 but which, by means of the acid they produce, precipitate it. The 

 quantity of acid produced in milk is in some cases very large. The 

 organisms are for the most part potentially anaerobic. In this group 

 are enumerated M. viscosus, M. mucilaginosus, M. viscosus lactis, Bacillus 

 guntheri, B. lactis pituitosi, B. guillebeau, B. lactis aerogenes, B. lebenis, 

 Streptococcus hollandicus, S. lacticus. 



Staining reactions are not of much importance as all the organisms 

 are readily stained by anilin dyes, also by Gram's method and by hsema- 

 toxylin. 



* Centralbl. Bakt., 2te Abt., xxxiii. (1912) pp. 257-72. 

 + Centralbl. Bakt., 2te Abt., xxxiii. (1912) pj). 424-8. 

 X Journ. Board Agric, xviii. (1912) pp. 991-1005. 



