550 



HILDA HEMPL HELLER 



Class 1. 



Order 1. 

 Order 2. 

 Order 3. 

 Order L 



Family 6 (?) 



Subfamily L 



Subfamily 2. 



Eiibacterieae : Bacteria which do not form a complex fruiting 

 body. 



Euhacteriales . 



(Thiobacter tales, sulphur bacteria.) 



(Chlamydobacteriales , iron and manganese bacteria.) 



Eubacteriales: Eubacterieae whose cells are never in sheathed 

 filaments. Conidia not observed. Free iron, sulphur, or 

 bacteriopurpurin never present. Multiplication always occurs 

 by transverse fission. (Committee) 



Clostridiaceae (nov. fam.): Eubacteriales that are rod-like, not 

 spiral, that will not grow within 7 mm. of the surface of a shaft 

 of clear tissue-free agar medium contained in a tube 12 milli- 

 meters or more in diameter, incubated in air, in which 

 they are able to grow in the depths. They may or may not 

 possess peritrichial flagella, they may or may not form endo- 

 spores. Most members of the group are characterized by their 

 energetic catalytic action on proteins or on carbohydrates or 

 on both of these types of substances. 



Clostridioideae (nov. subfam.): Clostridiaceae which on meat 

 medium produce after twenty days' incubation under vaseline 

 at 37° a reaction of pH 7.0 or a more acid reaction, the reaction 

 being read after the culture has been boiled. 



Type genus Rivoltillus (nov. gen.), the vibrion septique tj'pe 

 as described by Heller. 



Putrificoideae (nov. subfam.): Clostridiaceq.e which on meat 

 medium produce after twenty days' incubation at 37° under 

 vaseline a reaction of pH 7.1 or a more alkaline reaction, the 

 reaction being read after the culture has been boiled. 



Type genus Metchnikovillus (nov. gen.), the sporogenes 

 types as defined in the description of Bacillus sporogenes, 

 described by the Medical Research Committee as Metch- 

 nikoff's type A. 



SUMMARY 



1. Morphological criteria cannot be used in classifying the 

 higher groups of anaerobes. 



2. The anaerobic rods may logically be placed in a common 

 family on the basis of the physiological character of sensitive- 

 ness to free oxygen. 



3. This family may be subdivided into two sub-families on 

 the basis of chemical action on carbohydrates and proteins. 



4. The divisions "tribe" and "sub-tribe" may well be left 

 open for future organization. 



