VARIETIES OF COLON BACILLI 



200a 



Kligler (Journal of Infectious Diseases, 1914, XV, 

 187) has analyzed the reactions of 80 strains of bacteria 

 of the colon group in the collection of the American 

 Museum of Natural History. His most important 

 conclusion is, that after the primary division of the 

 lactose-fermenting bacteria has been made on the 

 basis of saccharose fermentation (separating B. com- 

 munis and B. acidi-lactici on the one hand, from B. 

 communior and B. aerogenes on the other), salicin 

 rather than dulcite is the carbohydrate that is of next 

 importance. The tables quoted below indicate that 

 the salicin fermentation is much more closely correlated 

 with the Voges and Proskauer reaction, the liquefaction 

 of gelatin and the fermentation of glycerine than is 

 that of dulcite. 



CORRELATION OF DULCITE AND SALICIN FERMENTA- 

 TION, RESPECTIVELY, WITH OTHER CILARACTERS OF 

 BACILLI OF THE COLON GROUP. (Kligler, 1914.) 



Or- ! Indol 

 gan- ' Posi- 

 isms.l tive. 



Saccharose-positive Dul- 



cite-positive 



Saccharose-positive Dul- 



cite-negative 



Saccharose-negative Dul- 



cite-positive 



Saccharose-negative Dul- 



cite-n^ative 



Saccharose-positive Sali- 



cin-positive 



Saccharose-p)ositive Sali- 



cin-negative 



Saccharose-negative Sali- 



cin-positive 



Saccharose-negative Sali- 



cin-negative 



VandP 

 Posi- 

 tive 



% 

 50 



63 



75 



50 



% 

 20 



70 



68 



Glycerin Gelatin \ 

 Fer- Lique- I 

 xnenters. i fiers. 



% 



8S 



100 

 88 



68 



83 



% 

 S 



14 



83 



73 



