94 UNIVERSITY OF WISCONSIN STUDIES 



THE LIQUEFYING CULTURES 



Figure 1 shows that while there are liquefying cultures in 

 all of the gas ratio groups, a large percentage of them form a 

 mode which is quite distinct from that of the non-liquefying 

 high ratio cultures. In other words, the cultures with a very 

 high ratio are nearly all liquefiers. On account of the method 

 of calculating percentages, the relative numbers of liquefying 

 cultures are exaggerated. The ratio of approximately 1.06 was 

 given by only three liquefying cultures, a number so small 

 that they have not been considered at this time. 



Fig. 5 



An additional mode over the infinity ratio marks a phys- 

 iologically distinct group. A comparison of Fig. 5 with Fig. 

 2 shows that in fermentation reactions, the high ratio liquefy- 

 ing cultures do not differ in a very marked degree from the 

 high ratio non-liquefiers. Indol, saccharose, raffinose, inulin, 

 glycerol, salicin and dulcitol are fermented in about the same 

 way by the two groups. Starch is fermented more actively 

 by the non-liquefiers, and mannitol bv^ the liquefiers. If, how- 

 ever, we accept the arrangement shown in Fig. 4 we find that 

 the liquefiers do not agree with either the adonitol -f- or adoni- 

 tol types. The liquefiers differ decidedly from the adonitol 

 -f- type in indol formation, and in the fermentation of adoni- 

 tol and starch, and from the adonitol type in the fermenta- 



