384 EXPEHIMKNT S'lATloN ItKCOHD. 



identity of I lie siiiiic-prudiiciiii; .iiid iiniisiiiiic-prodiKiiiu miiTd-oiLTJiiiisiiis ;is one 

 s[)t'<-ii>s Mild with tiic spiH-ics N. Irhciiis (tf Kist and Klioury. 



Rosnlts arc .liivcii of a hactt'rioloiiical analysis of (•oninicrciai pi-cparalioiis of 

 hU'tobac-iliin. in no one of ,i ninnlicr of samples cxaniincd was llif r.nli,'arian 

 inicro-ori,'anisni llic most important constitnent found. Tlic dry jircpafations 

 contniiicd no li\in.ir orjranisnis. 



Does the Bulgarian micro-organism occur in Don and Caucasian sour milk? 

 T. Makhixov ( \ i/csiiilk lUtkt. Af/linni. StaiilziJ 1 . h. Fcrrchi, 190'.), Ao. /-T, pp. 

 n-.U!). — In liio Don cni-dlcd niilli tlic antlioi- did not find the I?ulf;arian niicro- 

 orjianisni, though isolated a rod-iilvc niicro-oi'jjanism which res('inl)lfd it in 

 some rt'spcH-ts. l)nt whic-Ii did tiot induce the lactic-acid process. Microscopic ob- 

 servations always showed (he presence of a streptococcus which the author has 

 not succeeded in isolatinj;, hut lie suiujfiests that the specific exciter of the lactic, 

 acid process in the Don curdled milk is the streptococcus discovered by Weig- 

 mann in the Dutch viscous milk {Streptococcus hoUandicus). 



Vvou] the Caucasian sour milk, the so-call»Hl '" mazun," a lactic-acid micro- 

 orgrainsni identical with the Bulgarian ortranism was is(ilated. and two races of 

 the micro-organism, slimy and uonslimy, were found as by Severin (see above) 

 in " yofihourt " (HulKarian sour milk). 



Lactic acid stimulator of the Don curdled milk, I. A. Muravyev {]'i/('stnllc 

 Hakt. At/Iiroii. Staiiltil \ . K. Fcrrchi, I'.K)!), A^o. /,5, pp. 1 ',9-1.57). — The author 

 studied the same sample of curdled milk investigated by Makrinov, as noted 

 above, and in general confirmed his results. He did not find the Bulgarian 

 micro-organism in the curdled milk, and he showed that the specific stimulator 

 of the milk was a streptococcus which he succeeded in isolating in pure culture. 

 A detailed study of this streptococcus showed it to be very similar to titrcjito- 

 coccus lioUdudicK-s, from which it differs only in the fact that it could not l)e 

 grown on meat-peptone media. 



Observations on certain lactic acid bacteria of the so-called Bulgaricus type, 

 B. Whitk and O. T. Avi:i{y iCcntbl. liakt.^ \.<t<j.], 2. Abt., 25 (190!)}. A o. .')-!). pp. 

 161-179, pis. 2, figs. 1). — A review of the morphological, cultural, and bio- 

 chemical features of the lactic pi'oducing bacilli obtained from yoghourt, mazun, 

 and " lebeu " led the authors to conclude that they should be classed as a 

 single group identical with Bacterium caucasicum. The significant variations 

 exhibited by these bacilli in regard to the presence or absence of granules 

 demonstrable by differential stains, the degree of lactic-acid production, and the 

 nature of the lactic acid formed suggests a further differentiation into 2 dis- 

 tinct types. These types might be designated as the true type and the 

 para type. 



Comparative study of the bacterial population of the Russian-Swiss 

 and the Emmental cheeses, II, L. Budinov (Vyc.sfiilk Bakt. Ayhron. XtnntzU 

 v. K. Fcrrehi, 1908, Ao. l.'i, pp. J^3-99, dgins. 3). — An earlier paper on this sub- 

 ject by the author was published in 1903 (E. S. R., 16, p. 506). The results of 

 the investigations here reported were in brief as follows : 



The bacterial i)opulation of the Russian-Swiss cheese grows rapidly during 

 the first month and then begins to fall off comi)aratively slowly. The number 

 of organisms in the crust layer is less than in the interior of the cheese, except 

 in cheese one month old, where there is a uniform distribution. In the bac- 

 terial population the first place, quantitatively, is occupied by a lactic-acid 

 organism closely resembling Bacillus casei of Freudeureich ; followed by Bac- 

 terium lactis acidi; and a Micrococcus which pejitonizes gelatin and is close to 

 M. easei iiquefaeien><, se])iirated by Fi-eudenreich from the cow's ndder and from 

 Emmental cheese. Besides these main organisms of tlie Russian-Swiss cheese 



