140 THE ROYAL SOCIETY OF CANADA 



But, that several strains of organisms, varying sharply as regards 

 many of their main characteristics, yet having a common source — 

 the intestines of the herrings — should each be acid to Methyl Red, 

 would appear to be a point of sufficient interest to warrant this special 

 note. 



Experimental Swelled Cans 



Up to the present, cultures 5, 17 and 18 respectively have been 

 used for the purpose of inoculating normal cans of sardines. Typical 

 swellings have been produced, the organisms have been recovered, 

 and the "Postulates of Koch" have been satisfied. 



Comparisons 



The Strains of this Series, and Those Obtained from the 

 Original Swelled Canned Sardines 



As the present studies have proceeded, it has become evident 

 that certain of the strains of the series with which this paper is concern- 

 ed, are very closely allied to some of the strains of which descriptions 

 have been detailed in the Interim Report;^ and as a matter of interest, 

 we draw attention to these similarities at this time. 



Culture 5 of this series differs from Culture 24 of the former series 

 as regards the production of indol, and the reaction in aesculin. In 

 all other main features and reactions the two strains are identical. 



Apart from the action on inulin Cultures 9 and 15 oi this series 

 are culturally and biochemically identical with Culture 32 of the former 

 series according to the description given in the Interim Report;^ par- 

 ticularly with respect to the delayed action in lactose. We have in this 

 later work been unable to secure a satisfactory supply of inulin, 

 and consequently have been obliged to disregard our results with 

 this substance in all cases. 



Summary 



1. Certain possible sources of the bacteria responsible for the 

 swelling of canned sardines have been investigated. 



2. From the various sources enumerated herein, gas-producing 

 bacteria have been isolated. 



3. Ten strains of these bacteria have been studied, are divided 

 into groups, and are classified as follows: 



Group I 



Cultures 1, 5 and 22, as types of B. vulgaris (Hauser, 1885), 

 (Migula, 1900). 



