216 CLASSIFICATION OF THE MICRO-ORGANISMS. 



Micrococcus viscosus. 



Pasteur* has found a micrococcus which seems to be 

 the cause of viscosity in wine (vinfilant) ; the diameter 

 of this organism is only 0*2 p., and it is arranged chiefly 

 in the form of chains. It grows in the most various 

 saccharine fluids, and converts them into a viscoid and 

 tenacious mass ; a form of gum is constantly developed, 

 to which Bechampf has given the name of viscose. 

 Nothing is definitely known as to the morphology and 

 characteristics on cultivation of this organism. Cocci 

 have been found by Schmidt-Miilheim J in tenacious 

 milk, which were possibly the cause of this abnormality. 

 The cocci measure about 1 /*., and often lie in chains 

 like strings of beads, containing 15 or more individuals. 

 The decomposition does not appear to be the same as in 

 the case of the viscous wine, for no mannite and no car- 

 bonic acid are formed ; the mucus is closely allied to 

 that of plants. Cultivation experiments are wanting. 



Micrococcus Pfliigeri. 

 (Bacterium Pfliigeri, Ludwig.) 



Micrococci | to 1 p. in diameter, for the most part in 

 zooglasa masses. They were first observed by Pfliiger, 

 later by Lassar, Ludwig, and Niie^sch, on phosphorescent 

 meat (from slaughtered animals, fish, &c.), the surface 

 of which was covered with a luminous slime. The 

 cocci are also saift to grow on boiled white of egg and 

 potatoes, on which they also develop their peculiar 

 luminosity. Further statements as to the conditions 

 of cultivation, &c., are wanting. 



Micrococcus fcetidus. 



Found by Kosenbach in carious teeth. Very small 

 oval somewhat irregular cocci which stain badly with 

 aniline dyes. They could not be cultivated in stroke 

 cultivations on agar jelly, but on the other hand grew 



* Bull, de la Soc. Ch., 1861, 30. 



f Compt. rend., T. 93. 



I Pfliiger's Archiv, 1882, vol. 27, p. 490. 



