THE GENUS SARCINA 235 



in dextrose broth, and none exceeded this limit in lactose 

 broth. 



The non-liquefying Sarcina has been frequently recorded 

 in the literature. The first clear description of the type 

 was apparently that of Schroter (1886), to which he gave 

 the name of S. lutea; and this name properly stands for 

 the type center, which may be denned as follows: 



3. S. lutea (Schroter). A saprophytic or semi- 

 parasitic coccus, found most commonly in earth, water, and 

 air, frequently also on the surfaces of the animal body. 

 Occurs under favorable conditions in packets. Generally 

 decolorizes by Gram. Good to abundant, yellow surface 

 growth. Reaction in dextrose broth faintly acid, in lactose 

 broth alkalin or faintly acid. Gelatin not liquefied. 

 Nitrates not reduced. 



Nine "species" isolated from meal and dough by 

 Gruber (1897), and S. sulfur ea, found by Henrici (1897) 

 in cheese, appear to be synonyms of S. lutea. Gruber' s 

 names are as follows; S. citrina, S. intermedia, S. livida, 

 S. luteola, S. marginata, S. meliflava, S. striata, S. velutina, 

 and S. vermiformis. 



S. acidificans, Migula, differs from S. lutea, according to 

 the author's description, in its power of coagulating milk 

 and later peptonizing the clot. It corresponds in general, 

 therefore, to Migula' s other acid-forming sarcinae, S. casei 

 and S. butyrica. This may be regarded as an exceptional 

 variant of S. lutea if its characters are correctly described. 

 Acid-forming sarcinae are certainly not common. 



