( 584 ) 
of air in glucose-bouillon and maltwort, is due to the acidity of 
about 8 ce. or more, whereby this fermentation becomes impossible. 
Although it is evident from the foregoing, that the growth of the 
sareine is less inhibited by the acid than that of the lactobacilii and of the 
butyric ferment, it may still be easily proved that already 7 ce. acid per 
100 ce, are less favorable than 3 or 5 ce, also for the development of the 
sarcine itself, so that the higher amount of acid in the accumulation 
only serves to render competition with the said ferments possible. 
If by timely transports into maltwort with more than 8 ce. phosphoric 
acid, or by separation in solids, real pure cultures are at disposal, the 
further transfers, with entire omission of the acid, show that then 
also vigorous growth and fermentation may occur. We thus see how 
wide the limits are of the life conditions of the sarcine, as soon as 
competition with all other microbes is quite out of question. 
The discovery of this certainly unexpected fermentation has sprung 
from the working out of the general question which organisms of 
the soil can develop in a sugar-containing culture fluid in presence 
of an acid and with imperfect aeration. At temperatures of about 
30° C. and lower, alcoholferments, Mucor racemosus and Oidium 
prove to be the strongest, but then already a few sarcines are 
observed. At about 40° C. most alcoholferments of garden soil, 
besides Mucor and Oidium can no more compete with the sarcine 
and the lactobacilli, which then become predominant. This being 
fixed the last steps which led to the culture of the fermentation 
sarcine alone, were the recognition of the obligative anaerobiosis, 
and of the superiority of the resistence of the sarcine with respect 
to anorganie acids compared with that of Lactobacillus and the 
butyric ferments. 
Above, already, I pointed to the perfect correspondence of the 
small-celled form of the fermentation sarcine to the description which 
SURINGAR gives of the stomacal sarcine, and I suppose that in the 
cases of non-cultivable Sarcina ventriculi, of which, for instance, 
pe Bary speaks’), there should really be thought of the ferment- 
ation sarcine. This view is supported by different observations in 
the older literature, cited by Surincar. But still more convincing is 
my accumulation experiment, which proves that the conditions for 
the existence of this sarcine are just of a nature to render its life in 
the stomach possible. 
It will be easy to obtain certainty thereabout by a repetition of 
1) Vorlesungen über Bacterien, le Aufl. pg. 96, 1887. 
