CLASSIFICATION OF THE BACTERIA. 83 
Vibrio lactic, Pasteur. 
‘Articles almost globular, very short, a little 
swollen at the extremities; length of an article, 
1.6 yw, of a series, 50 p.” 
This vibrio seems to resemble B. catenula or 
B. termo. It is developed, according to Pas- 
teur, in sweetened liquids, where it causes the 
formation of lactic acid and the coagulation of 
the casein of milk. According to other re- 
searches, coagulation of casein results from the 
influence of a soluble ferment (zymase), and not 
from an organized ferment. 
Acetic ferment (Mycoderma aceti, Pasteur, Ulvina 
aceti, Ktg.). 
*¢ Articles short, constricted, two to three times as 
long as broad; length 1.5 yw, often united in long 
chains, forming pellicles on the surface of a liquid.” 
This species is also very similar to the pre- 
ceding. It must not be confounded with the 
Mycoderma vini, which may develop in the 
same media, but which is a fungus of the group 
of Saccharomycetes. 
The acid fernentation of beer seems to be 
due to a form of Bacterium resembling B. termo 
(Cohn), but a little larger than the type. Cohn 
has found it in beer undergoing acid fermenta- 
tion, beside oval saccharomyces, elliptical bac- 
teria, having movement, often united in pairs, 
rarely in fours, etc. 
Vibrio tartaric right (Pasteur). 
Bacteria similar to those of the lactic fermentation, 
