DAIRY FARMING DAIRYING. 507 



terial flora of the alimentary tract the autliors have iiive.stij;ate<l the organisms ordi- 

 narily concerned in the putrefaction of meat and milk. In the work reported in this 

 article samples of milk were obtained from different sources and permitted to undergo 

 spontaneous fermentation, examinations ])eing made at frequent intervals for a period 

 of about 10 months. Xotes are given on the 13 species of bacteria and fungi quite 

 constantly found, and Biirllliis Idctopropijlhiityrirus nonliqiiefaciens n. sp., is described 

 in detail. 



The bacteria constantly found were divided into 2 groups designated "simple" and 

 "mixed" depending upon their action upon the proteids alone or upon the proteids 

 and carbohydrates simultaneously. The mixed ferments included staphylococci, a 

 streptococcus identified with the Enterococcus of Thiercelin, Bacillus addiparalactici, 

 B. lactopropiilhutijrims, and B. coll communis; and the simple ferments, B. mesentericus, 

 B. snhtilis, B. putrifirKs, B. fivcalis alcaligenes, Proteus vulgaris, and P. zenckeri. In 

 sterilized milk the mixed group gave rise to 2 principal fermentations, lactic, due to 

 the Enterococcus, B. coll communis, and B. acidiparalactici, and butyric, due toi?. lacto- 

 propylhutyricus. The simple ferments caused a destruction of the casein until their 

 growth was arrested by the presence of acid. 



The process of spontaneous putrefaction was found to be uniform in all samples 

 examined. The Enterococcus was the predominant species at first which, with B. colt 

 communis, produced an acidity of about 0.2 per cent, stopping proteolytic action and 

 causing coagulation of the milk. B. acidiparalactici continued the de.struction of the 

 lactose, producing dextrolactic acid. B. lactopropylbutyricus then developed, produc- 

 ing inactive lactic acid, l>ut es{)ecially i^ropionic acid and butyric acid. All bacterial 

 growth was stopjied at this stage by the presence of 0.4 to 0.6 per cent of acid, when 

 the development of Oidium lactis and RJdzopus nigricans caused a reduction in the 

 amount of acid and also a decomposition of the remaining lactose and of the casein. 

 Finally the simple ferments completed the breaking down of the casein and its 

 products. 



In the absence of predisposing causes the ordinary l)acteria concerned in the putre- 

 faction of milk and meat are not believed to cause digestive disturbances. This view 

 is supported by the results of several experiments made by the authors with animals 

 and men, and here reported. 



Studies on the antag-onism bet-ween the bacteria of the lactic-acid group 

 and the Bacillus subtilis group, F. AV. Bolska {Landu-. Jahrb. Schweiz, 17 {1903), 

 No. 6, pp. 349-357; Rev. Gen. Lnit, 3 {1903) , No. 1, pp. i-ii).— Bacteria of the 2groups 

 were grown together under different conditions. Both types developed rapidly dur- 

 ing the first few hours, the lactic-acid bacteria, however, developing more rapidly. 

 Later the development of Bacillus subtilis stopped, their number gradually decreas- 

 ing until in old cultures only a few were found. 



•- The growth of the lactic-acid bacteria on the contrary continued until about 0.8 

 per cent of lactic acid was formed, when their multiplication stopped. In a medium 

 containing sugar the antagonistic power of the lactic-acid bacteria is believed to be 

 due, for the most part, to the acid produced. In general, however, the rapidity of 

 their growth gives them an advantage over the other forms. In the absence of sugar 

 they are also capable of supplanting B. subtilis and preventing the growth of this 

 species. It is believed to be very probable that the lactic-acid bacteria produce other 

 products than acid inhibiting the growth of B. .mbtilis. 



Hygiene and dairying, K. Gappikii {Arch. Vet. Nauk, St. Petersburg, 33 {1903), 

 No. 9, j)p. 960-980) .—The author discusses in a general way the relation between the 

 dairy industry and public hygiene, and concludes that the attention of dairymen 

 should be calleil to the urgent necessity of observing greater precautions in the con- 

 duct of this business from a sanitary standpoint. 



Efifect of pasteurization temperatures on tubercle bacilli in milk, J. Svens- 

 SON {Landtuutnnen 14 {1903), No. 18, pp. 273-^76). — In an apparatus in which the 



