230 RELATIONSHIPS OF THE COCCACE^ 



Migula includes fifty-five species in his genus Sarcina. 

 Fifteen are white forms, liquefying and non-liquefying; 

 thirty are yellow forms, liquefying and non-liquefying; 

 two are brownish forms, five are red forms, and three 

 have not been cultivated on gelatin. Most of these spe- 

 cies were described by three authors, Gruber (1897) and 

 Lindner (1888), who studied the disease fermentations 

 in breweries, and Henrici (1897), who isolated his forms 

 from cheese. 



A great deal has been written by various observers about 

 the disease fermentations in beer, produced by sarcinae. 

 Discussion in recent years has centered about the organisms 

 called Pediococcus damnosus and Pediococcus pemiciosus 

 by Claussen (1903). Both these forms produce unpleasant 

 odors and tastes in beer, and both exhibit a special resist- 

 ance against the antiseptic action of ammonium fluorid. 

 As far as we are aware, no adequate comparative study 

 of these organisms has been made, so that it is not clear 

 whether, or not, they differ from the sarcinae isolated in 

 other environments. 



In this genus, Lehmann and Neumann, and other 

 German systematists, lay particular stress on the fine or 

 coarse granulation of the gelatin colonies. This is a 

 character closely related to the type of packet formation, 

 sarcinae growing in large packets forming a coarsely 

 granular growth. Alone, and uncorrelated with physio- 

 logical properties or distribution, it does not seem to us 

 to warrant specific rank. Peculiarities in size of cells are 



