GAS PRODUCTION OF STREPTOCOCCUS KEFIR 131 



ism in various sugar-free media, and in media containing a 

 variety of organic acids, it would appear doubtful whether it 

 could be held responsible for the normal carbon-dioxid produc- 

 tion of Cheddar cheese. With the cheese-ripening problem in 

 view, other tests were run in which glycerol was used as a pos- 

 sible source of carbon dioxid. These experunents also gave 

 negative results. 



REFERENCES 



Eldredge, E. E., and Rogers, L. A. 1914 The bacteriology of cheese of the 

 Emmental type. Centbl. Bakt. (etc.), 2 Abt., 40, 5-21. 



Evans, Alice C. 1918 A study of the streptococci concerned in cheese ripen- 

 ing. Jour. Agr. Research, 13, 235-252. 



Van Sltke, L. L., and Hart, E. B. 1903 The relation of carbon dioxid to 

 proteolysis in the ripening of Cheddar cheese. N. Y. Agr. Expt.Sta., 

 Bui. no. 231. 



