86 ALBERT C. HUNTER 



it may be taken as representative of the flora of the sea-water 

 in that locahty. Particular care was taken to avoid the selection 

 of any more duplicates than was necessary and, since the plates 

 from the water samples presented the same types of colonies 

 repeatedly, the 14 cultures collected seemed fairly representative. 



In order to extend this investigation of the bacterial flora of 

 the salmon industry, a field laboratory was later established at 

 Juneau, Alaska. Samples of sea-water were collected from 

 various locations in southeastern Alaska. A large number of 

 mixed cultures from different parts of the sahnon canneries in 

 this region were also collected to determine whether or not the 

 bacterial flora of the cannery is identical with that of the sea- 

 water and that of the decomposing salmon. From the water 

 samples collected in Alaska 1 1 cultures were selected for further 

 study. Here again the different types of colonies on the plates 

 from the water samples were comparatively few and the 11 

 cultures obtained seemed representative of the bacterial flora 

 of the sea-water in that region. From the mixed cultures ob- 

 tained from the canneries 94 pure cultures were isolated and pre- 

 served for further study. 



The organisms from sea-water and decomposing salmon and 

 from the Alaskan canneries have been studied as separate groups 

 and according to their morphology and their cultural reactions 

 duplicates have been checked within each group. This has 

 reduced the original number of 316 cultures to 85. The final 

 designation of each of the 85 cultures with the number of original 

 cultures included under this designation are given in table 1. 



Each of the 85 cultures has been studied regardless of its 

 action on salmon but particular attention has been given to the 

 character which each organism may or may not possess of pro- 

 ducing foul odors or indol in a specially prepared fish medium. - 



2 This medium was prepared in the following manner: 



To 1000 grams of finely chopped saltwater trout, or weakfish, from which the 

 skin and bones had been removed, was added 1000 cc. of distilled water and 15 

 grams of pepton. The infusion was made by heating in the Arnold sterilizer 

 or on a water bath at 95° to 100°C. for one hour with occasional stirrings. The 

 juice was strained through cheese cloth with a meat press, filtered through cotton 

 and the reaction adjusted to neutral. The infusion was then heated in the 



