(582 ) 
Lactobacillus. If, as is probable, this acid will prove to consist 
entirely, or for the greater portion, of lactic acid, the fermentation 
sarcine may be considered as the most differentiated lactic-acid ferment 
hitherto known. 
When using a sufficient quantity of soil for the infection, that is 
a relatively great number of sarcines, which thereby, in the given 
circumstances, may compete with advantage with, and conquer 
all other microbes, the experiment described succeeds within very 
wide limits. Thus the sarcine fermentation may i this case be 
obtained as well in an open flask as in a closed bottle, whence it 
follows that the sarcine can suffer a moderate quantity of oxygen; 
and it will appear below, that a slight quantity is even wanted 
under all circumstances. Notwithstanding this, the name of obligative 
anaerobic remains applicable as the cultivation at full atmospheric 
pressure is impossible. The acid may further be varied between 3 
and 11 ec. normal phosphoric acid per 100 ce. The phosphoric acid 
may be replaced by lactic and even by hydrochloric acid, if the 
acidity of the latter is not taken higher than 6 to 7 ec. per 100 ce., 
but not by nitric acid. 
Instead of glucose cane sugar may be used, but with milk sugar 
and mannite the experiment does not succeed. As source of 
nitrogen only peptone can be used, such as found in malt-wort or 
bouillon; simpler nitrogen sources, like asparagin, ureum, ammonia 
and saltpeter, are unfit for the nitrogen nutrition of the sarcine. The 
limits of the temperature are wide and may vary between 28° C. 
and 41° C. 
Although the experiment may thus be modified in many respects, 
the first deseribed arrangement is recommendable, as it is best adapted 
to the optimum of the different conditions of life of the organism. 
A property peculiarly important for this research is the readiness 
with which the function of fermenting, that is the power of evolving 
gas, gets lost under the influence of a secretion product, probably 
the acid, and through which all transports with old material become 
perfectly useless. Hence it is necessary to transport cultures still in 
fermentation to insure the success of further „experiments. 
That some aeration enhances the life-functions of this obligative 
anaerobic and that’ access of a little air is even necessary in the long 
run, is evident from the fact that the most vigorous fermentations are 
obtained in a closed bottle, with the deposit got in an open flask, 
whereas renewing of the nutrient liquid formed above the deposit 
in a closed bottle will after few repetitions give rise to diminuation 
or cessation of the fermentation. 
