BAYS: CLASSIFYING STAPHYLOCOCCI. 89 



It is quite evident that the best reaction was neutral to 

 phenolphthalein, the end point was a pronounced end point 

 and corresponded to a Ph of about 8.8. 



Applying this in the same manner as blood agar plates in 

 table IV, I have summarized the data in table VI. 



Of the white staphylococci, it will be observed that 17 were 

 proteolytic and 12 nonproteolytic. Of the 17 proteolytic, it 

 was rather interesting to note that only .3 were body organ- 

 isms. In comparing results with hemolysis in table IV, it was 

 noted that on milk agar plates there were 17 proteolytic staph- 

 ylococci and 12 nonproteolytic. whereas there were 16 hemo- 

 lyzers to 13 nonhemolyzers. While the total number found 

 proteol>i;ic compares very closely with the total found hemo- 

 lytic, it is an interesting observation that organisms that are 

 proteol>i;ic are not necessarily the same ones that are hemo- 

 lytic. For example, of the 11 hemolyzers that fermented all 

 sugars, only 8 are proteolytic. Of the 9 proteohi;ic organisms 

 that ferment dextrose and lactose but do not ferment mannite, 

 5 are hemolytic, 4 failing to show hemolysis. Thus it is quite 

 evident that proteolysis and hemolysis are not consistent in 

 their actions although about the same number of staphylococci 

 were proteolytic as were hemolytic. 



Among the yellow staphylococci it is observed that 8 were 

 proteolytic and 4 nonproteolytic and that 9 were hemolytic 

 and 3 nonhemolytic. The one hemolyzer which fermented all 

 sugars was not proteolytic and one of the two proteolj-tic or- 

 ganisms that fermented dextrose, lactose and mannite was not 

 hemolytic, which was very similar to the observations made on 

 white staphylococci. 



Among the orange staphylococci, it was previously observed 

 that 26 were hemolytic and three nonhemolytic. Using milk 

 agar plates, we observed that there were 21 proteohlic and 8 

 nonproteolytic. In other words, 4 of 22 of the hemohi:ic 

 orange staphylococci that fermented all of the sugars were not 

 proteolytic and one of the 2 proteohi:ic orange staphylococci 

 that fermented dextrose but failed to ferment lactose or man- 

 nite was not hemol3i;ic. 



Now as to source, it will be observed that 14 of the 21 pro- 

 teolytic staphylococci were obtained from the animal body. 

 The percentage of organisms associated with the animal body 

 was greater with the nonproteolytic than with the nonhemo- 

 lytic orange staphylococci. 



