BACILLUS SAPROGENES. 377 



these bacilli are introduced into Cohn's nutrient solu- Chemical 

 tion containing fibrine in suspension, the following 

 substances are produced, namely, peptone, ammonia, fermentation, 

 amine bases, fatty acids, amido fatty acids, tyrosin, 

 phenol, paraoxyphenyl- 

 propionic acid, paraoxy- 

 benzoic acid, indol, scatol ; 

 further, when the bacilli 

 act on these individual 

 products the lower series Fig. 101. Bacillus putrificus coli 

 of decomposition products 



are produced ; for example, tyrosin gave rise to paraoxy- 

 benzoic acid, the latter to phenol, &c. Albuminates 

 of the alkalies are either not at all or only very gradually 

 broken up. When air is excluded the whole process -Necessity for 

 runs its course somewhat more slowly, but otherwise 

 in a similar manner. The bacillus appears, accord- 

 ing to Bienstock, to be constantly present in faeces, and 

 is only absent in that obtained from infants fed exclu- 

 sively on milk. 



Bacillus saprogenes, No. 1 (Rosenbach). 



These organisms have been repeatedly obtained by Kosenbach's 

 Rosenbach from stinking secretions or as an accidental bacilli, 

 contamination, &c. They are fairly large bacilli, which 

 produce a large spore at one end. Stroke cultivations 

 on agar show a greyish-yellow, opaque line, which, how- 

 ever, is still transparent when viewed by strong trans- 

 mitted light; it is about 1 mm. in height, and of a 

 tenacious, soupy consistence ; at a 

 later period a sort of wavy bloom is 

 formed, so that the surface presents 

 a shell-like appearance. The bacilli *f\* / 

 also grow on blood serum (nutrient ^/^.^JP' ^ 

 jelly was not tried), and on both of Fig 102 .-Bacillu 8 

 these nutrient soils an intense saprogenes, No. 1 



. (Eosenbach) X 962. 



putrefactive odour is produced. 



Egg albumen and meat are rapidly decomposed by the 



