IDENTITY OF THE LACTIC-ACID STREPTOCOCCUS 173 



Differences in chain formation and action on milk are doubt- 

 less of some importance, but differentiation based on these 

 characters is probably not to be recommended. The reduction 

 of stains, the fermentation of sucrose and the temperature tests, 

 on the other hand, are beheved to represent more constant 

 characters and to offer means by which these two groups of 

 streptococci may be differentiated. 



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