88 ALBERT C. HUNTER 



given in tables 2, 3, 4, 5, 6, 7, 8 and 9. For convenience in pres- 

 entation, the cultures from sea- water, salmon and the Alaskan 

 canneries are given separately. The cultures from sea-water 

 are given in tables 2 and 3 according to their ability to liquefy 

 gelatin and regardless of pigment production. The cultures 

 from decomposing salmon are described in tables 4, 5 and 6. 

 Table 4 contains the gelatin-liquefying bacteria exclusive of 

 pigment producers, table 5 the gelatin non-liquefying bacteria 

 exclusive of pigment producers and table G the pigment pro- 

 ducing bacteria. The cultures from the Alaskan canneries are 

 described in tables 7, 8 and 9, and are divided according to 

 gelatin Uquefaction and pigment production in the same manner 

 as those presented in tables 4, 5 and 6. 



In recording the odor produced by the individual bacteria in 

 fish broth three terms are used. The term "normal" signifies 

 that no abnormal odor was produced and that the organism 

 alone has no physically discernible effect on the fish. The 

 term "off" is used to describe any abnormal odor which is not 

 putrid or exactly foul but indicates that decomposition is taking 

 place. The use of the term "foul" is obvious. "WTiile some of 

 the organisms alone had no apparent effect on the fish, it was 

 possible that these organisms, when grown in fish broth in 

 mixed culture with other organisms might aid in the decomposi- 

 tion. With this in mind several combinations of bacteria were 

 inoculated into fish broth in flasks and incubated for one week 

 at 30°C. All the cultures from sea-water were inoculated into 

 one flask and in one week produced a distmctly putrid odor. 

 Four different combinations of bacteria, the sources of which 

 were decomposing salmon, produced an extremely putrid, foul 

 odor in the fish broth. A rmxed culture of all the organisms 

 isolated from the canneries produced a foul, but not a distinctly 

 putrid, odor in this medium. The odor produced by the organ- 

 isms growing in combination was in each case much worse than 

 when grown individually. 



Six cultures which have been carried along as individual cul- 

 tures are not included in tables 2 to 9. These are 351a, a pink 

 yeast; 451, 459„, 470. and 480, white yeasts; and 366, a culture 



