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 p, of a series, 50 /A." 



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, Ulmna 

 aceti, Ktg.). 



44 Articles short, constricted, two to three times as 

 long as broad; length 1.5 /*, 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 fermentation 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, 



