122 ATLAS OF BACTERIOLOGY. 



X., and C. B., XII., p. 713) viz., the bacilli of the sub- 

 tilis group (anthrax, megatherium, Fitzianus, etc.), 

 the vibriones related to the cholera vibrio, also micro- 

 coccus tetragenus, micrococcus mastitidis, bacterium 

 violaceum, bacterium mallei, bacterium pyogenes 

 fcetidum, bacterium phosphorescens, bacterium pneu- 

 monise, bacterium synxanthum, bacterium aceticum; 

 the others are not active or are doubtful. In addition 

 all the actinomyces and oospora varieties (with the ex- 

 ception of oospora carnea). The majority of the 

 varieties mentioned subsequently convert the sugar 

 into acid but some do not, for example, bacillus 

 subtilis. 



Inverting ferments (i.e., those which convert cane 

 sugar into grape sugar) are rare, according to Fermi 

 and Montesano. They are demonstrated in the fol- 

 lowing way : A one to two per cent solution of cane 

 sugar containing one per cent of carbolic acid is 

 added to a culture containing one per cent of carbolic 

 acid. After a few hours we test whether the fluid 

 reduces Fehling's solution; as is well known, cane 

 sugar does not produce this reaction. Control tests 

 with a solution of cane sugar alone are always neces- 

 sary. Bacteria invertin tolerates (always?) a tem- 

 perature of 100 for more than an hour, and also de- 

 velops upon a non-albuminous nutrient medium if 

 glycerin is present. The above-named writers men- 

 tion only the following forms as producers of invert- 

 ing ferments ; bacillus megatherium, bacillus kiliense, 

 bacillus fluorescens liquefaciens, bacterium vulgare, 

 vibrio cholerse and Metschnikovii. 



The attempts to find a ferment similar to emulsin 

 have been unsuccessful. Micrococcus pyogenes 



