164 



J. M. SHERMAN AND W. R. ALBUS 



two cultures of the remaining forty-four had that property. 

 Of greater interest perhaps is the fact that five of the six cultures 

 taken from cow 459, the only animal which had an infected 

 udder, fermented dextrin. Whether this was merely a coin- 



so 



so 



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Uj 



Q 



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m 



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CULTURES ItoSO 

 H CULTURES EltolOO 



Fig. 3. Graph Showing Differences in Fermentative Properties of 



Cultures Studied 



cidence or whether there exists a relation between the ability to 

 attack dextrin and pathogenicity would require further study 

 to answer. Two of the udder cultures failed to ferment lactose. 

 Lactose negative streptococci have been shown by Andrewes 



