VKTKKIN AKY SCIENCE AND PBAOTIOE. 1025 



Spore formation in anthrax and other spore-bearing bacteria, Selter 

 (Centbl. /.'"/./. ". Par., I. AbL, Orig.,81 \ 1904), No8. ..', pp. 186 193; 3, pp. 381 889).— 

 The literature relating to the conditions under which spore formation lakes place in 

 anthrax bacilli is briefly reviewed. In bia experiments the author used a number 

 of cultures of anthrax bacilli, one of which had lost the power of forming spores and 

 bad I" be discarded on this account. It was shown during the course of the experi- 

 ments that glycerin and grape sugar in 5 per cent and 2 per cenl solutions respec- 

 tively exercise a checking influence upon the developmenl of spores. The effect of 

 sera upon the spore formation in the anthrax bacilli was also tested. For this pur- 

 pose the serum of horses and goats was used. Spore formation took place even in 

 undiluted serum, bul was somewhat more rapid in serum after dilution. When the 

 anthrax bacillus was cultivated on solid media it was found thai the power of pro- 

 ducing spores was lost after 3 generations on glycerin agar. It appears, therefore, 

 thai in the case of solid media a 3 to 5 per cenl addition of glycerin unfavorably 

 influences the process of spore formation. Notes are also given on the formation of 

 spores in the hay bacillus, the bacillus of malignanl edema, blackleg, tetanus, and 

 Bacittu8 botulinw. The author concludes from his experiments thai tin- most favor- 

 able media for encouraging a luxuriant production of spores in aerobic bacteria are 

 simply bouillon and agar or these media with the addition of 2 per cenl of milk 

 sugar. The addition of 5 per rent of glycerin does no! check the developmenl of 

 spores to the same extent, as 2 per cent of grape sugar. Nonspore-bearing races of 

 anthrax bacilli may be readily obtained by repeated transfers upon glycerin agar. 

 Spore formation takes place in the absence of suitable nutritive conditions only when 

 the bacilli are in the heighl of their developmental powers. The spores in anthrax 

 bacillus are formed by the contraction of the protoplasm. The mure oxygen presenl 

 the mure rapid the spore formation, and this process does nol take place in the com- 

 plete absence of oxygen. The juice of the quince and marshmallovt can nol replace 

 oxygen. Spore formation in aerobic bacteria is favored by the addition of grape 

 sugar and glj cerin. 



The acclimatization of anthrax bacilli to the bactericidal action of the 

 serum, (i. Sacharofi (Centbl. Bald. u. I'm-., i. AbL, Orig., 37 (1904), No. 3, pp. 

 ill f!8). — The experiments reported by the author in this paper were largely con- 

 cerned with determining whether the anthrax bacillus could become immune to a 



bactericidal serum in a manner similar to that which has been observed in other 



bacteria. For this purpose the author made use of virulent laboratory cultures 

 rather than vaccine. Anthrax bacilli were cultivated in rabbit blood and in fresh 

 rabbil si •mm. The author's experiments showed thai little hope is to be entertained 

 of immunizing anthrax bacilli toward the bactericidal effect of deflbrinated rabbil 



hi I. No acclimatization was noted in this regard after 6 transfers. When rabbil 



serum was substituted for rabbil blood, however, and 8 transfers of anthrax cultures 

 were made, rather different results were obtained. It was thus found possible to 

 immunize anthrax bacilli toward the bactericidal action of rabbit serum, but nol 

 toward thai of deflbrinated blood. This acquired immunity toward serum is easily 

 losl by preservation of the cultures in an autoclave or at the temperature of an ordi- 

 nary living room. No increase in virulence was observed in the bacilli which had 

 become immune to rabbil serum. 



Sterilization of oats infected with anthrax, A. .1 u;<;i;k ( Monatsh, Prakt. Tierh., 

 16(1904), No. i 5, pp. .'■■'.' 235) . — The author has continued his experiments in per 

 fecting methods of destroying anthrax spores in oats without greatly injuring the 



market or nutritive value of the oats. During these experiments it was found that 

 a temperature of 180° ('. for a period of 12 minutes was snllieient to destroy anthrax 

 spores in a layer of oats 1' em. deep. The oats, however, were considerably roasted 

 by subjection to this temperature, and were, therefore, greatly reduced in market 



value. By the use of Venuleth's apparatus it was found possible to subject the oats 



