II I 



i'.ru.KTix H>7 



The sirups showing the next most serious depreciation in color 

 were those inoculated with green fluorescent hacteria. Then 

 comes a group in which fluorescent organisms were employed in 

 the inoculation and developed in association with such spore- 

 bearers as were present. It has already been shown that the 

 fluorescent bacteria exercised some influence on the sirups of the 

 next five groups also, while in the remaining groups they were 

 either absent or present in smaller numbers for a shorter time. 

 If the depreciation figures are arranged according to flavor 

 values a different order is secured, as follow-: 



TABLE 13. ORDEB OF AVERAGE DE1*RE< l.\TI<>\ IX FLAVOR 



Group 



1 Failures, 



2 [ncubator control. 



3 Xon-fiuorescent bacteria, 



4 Composites, 



5 Pink coccus, 



6 Fluorescent bacteria, 

 ? Natural sour sap. 

 8 Gray yeast, 

 !' Red yeast, 



10 B. aceris, 



11 Green molds. 



12 Fluorescent bacteria plus sporedjearers. 4.4 



301 



The spore-bearing bacteria, green molds. B. aceris, both 

 groups of yeasts and the natural sour material, occupy positions in 

 this table below the fluorescent group. The sirups of five of these 

 six groups were influenced somewhat in quality by the fluores- 

 cent bacteria, and it is probable that the contrasts in quality are 

 not so great as they would have been had the fluorescent bacteria 

 been entirely eliminated ; yet it still appears perfectly clear that 

 tlie organisms which most seriousl) injure the flavor ^^i maple 

 sirup are not those producing the darker grades of color. 



If the groups are re-arranged in the order of depreciation in 

 -core, an idea may be gained of their relative commercial values. 



