ISO BACTERIOLOGY. 



to bakers if the fungus is introduced with the 

 yeast. 



Bacillus Hansenii, Rasmussen. Rods, 2-8 6 

 p, long-, -6 '8 fji wide. Cultivated on sterilised potato 

 in four days they form a chrome-yellow layer with 

 an agreeable fruitlike smell. Two or three days 

 later the growth dries, and changes to orange-yellow 

 in colour ; later it passes to yellowish or brown, 

 and forms at the same time spores 1*7 /x long, n 

 /x, wide. The colouring matter is insoluble in most 

 reagents. 



This bacillus occurs on nourishing solutions, malt 

 infusion, broth, wine, which have been kept at 31 

 to 33 C., as a yellow or whitish skin. 



Bacillus erythrosporus, Cohn. Motile rods 

 and threads ; rods exhibiting spore formation. 

 They were found to form a pellicle on meat-ex- 

 tract-solutions and on rotting albuminous liquids. 



Bacillus ruber, Frank. Minute motile rods, 

 singly, in twos, and fours. They were observed on 

 boiled rice, where they develop a brick-red pigment. 



Genus V. Vibrio. 



Vibrio rugula, Muller. Rods and threads, 

 6 16 [L long, about *5 2-5 thick. The rods are 

 either simply bowed, or possessed of one shallow 

 spiral. They bear a flagellum at each end. The 

 rods form swarms when causing decomposition, and 

 then, or after, grow out into threads, curved 



