SUBFAMILIES AND GENERA OF COCCACE^ IOI 



good growth of orange color. Sugars fermented with for- 

 mation of moderate amount of acid. Gelatin often liquefied 

 very actively. May or may not reduce nitrates. 



The white staphylococci, for which we created the genus 

 Albococcus, like the aurococci, showed positive Gram 

 reactions and were generally of parasitic habit, altho a 

 considerable proportion N (7 out of 23 cultures) were 

 isolated from the air. They differed again from the 

 saprophytic micrococci, with which they have been in- 

 cluded by Migula and Chester, by their high fermentative 

 power. It will be noticed that in Figure II their acid 

 production appears higher than that of Aurococcus, — 

 having its. mode between .010 and .014 normal. All 

 these properties — habitat, Gram reaction, acid produc- 

 ing power — clearly ally these white forms with the Para- 

 coccaceae. On the other hand, in color as well as in 

 amount of growth mass, they differ from the aurococci. 

 Their surface growth on agar is distinctly heavier than 

 that of the orange forms, and porcelain white or grayish 

 white, in color, with no tinge of orange. Furthermore, 

 among the white cocci the rapid action upon gelatin, noted 

 among the aurococci, was apparently lacking. The aver- 

 age depth of liquefaction among the 12 cultures, which 

 liquefied at all, was only 1.1 centimeters, corresponding 

 to that observed among the yellow saprophytes. 



The number of cultures with which we worked was 

 small; but the creation of a new genus, in this case, is jus- 

 tified by a consideration of the independent evidence of 



