CERTAIN GENERA OP THE CLOSTRIDIA CEAE 11 



The chemical activities of this type of anaerobe with regard 

 to end-products are described in some detail by Bredemann and 

 by Grassberger and Schattenfroh. The latter find that amy- 

 lase is usually present, sucrase very rarely so. 



Clostridium Pastorianum is the name given to the anaerobic 

 nitrogen-fixing bacillus discovered by Winogradsky (1896 and 

 1902). This author distinguishes it from other Clostridia known 

 to him by the fact that the sporangia only partially disappear from 

 about the spores, forming what he terms a "spore capsule," and 

 by the fact that its fermentative ability is less than is that of most 

 soil Clostridia. In peptone media it splits glucose, sucrose, lae\'u- 

 lose, inulin, galactose and dextrin, but not lactose, arabinose, 

 starch, rubber, mannitol, dulcitol, glycerol or calcium lactate. 

 Presumably stonny fermentation of milk does not then take 

 place. Obviously the production of stormy fermentation of 

 milk, depending on the splitting of ore sugar, is not to be 

 regarded as a generic character. Grassberger and Schattenfroh 

 found certain strains of their organism which did not attack milk 

 with energy. Clostridium Pastorianum is sufficiently well dif- 

 ferentiated by Winogradsky from the ordinary amylobacter or 

 hutyricum type to warrant its separation from that type as a 

 separate species. Bredemann regards the "spore capsule" 

 formation described by Winogradsky as a frequent anaerobe 

 character. I have never seen an anaerobe strain which pro- 

 duced the remarkable "spore capsules" figured by Winogradsky. 

 This author isolated C. Pastorianum only a few times out of many 

 samples of earth, and he was familiar with the type usually 

 termed C. hutyricum or B. amylobacter. 



Gruber distinguished two types of sporulating anaerobic 

 granulose-storing butyric acid bacilU, of which the first is the 

 most like the usual conception of C. hutyricum. 



Beijerinck differentiated his granulobacilli into an anaerobic 

 and an aerobic form: Grassberger and Schattenfroh were unable 

 to confirm this work. 



Choukevitch (1911) distinguished three types of amylobacter: 

 one fermented glucose, lactose, starch and hemicellulose; one 

 glucose and lactose only; and a third rarely stored up starch 



