388 BACJLLI WHICH CAUSE FEKMENTATJION, 



number of bacteria which are now known, and the name at 

 that time employed cannot be limited to any one of these 

 species. Hence it is better to give up entirely the 

 designation "bacterium termo," as it can only be regarded 

 as a collective name for an inconstant mixture of different 

 species. According to Eidam's experiments, the bacteria 

 which were formerly grouped under the term "bacterium 

 termo " have apparently no relation to the process of putre- 

 faction ; hence it is probably about time that we should cease 

 to designate the species which are concerned in putrefaction 

 as bacterium termo, although this term is still frequently 

 employed in text-books and scientific papers. 



The same statements hold good as regards bacterium lineola, 

 which was formerly characterised as follows : 



Bacterium lineola. Cells 3;8 to 5'2 /*. in length, 1*5 /*. ir> 



breadth; occurring singly, or in pairs, but never forming 



longer threads ; at times arranged in 



$ ffl @ zoogleea form. The contents of the cells 



1^.' $ are highly refracting, and contain fatty 



/) ^ particles. Their movements resemble 



off*^ those of bacterium termo. They occur 



Fig. 110. Bacterium in water from wells, &c., in slimy masses 



Hneola (after .Cohn) Qn the gurface of potatoes> &c> 



The following are some bacteria which occasion other 

 fermentative processes, or which dehydrate certain 

 chemical substances : 



Bacillus Fitzianus. 



Fitz's Fitz has been able to set up fermentation in fe'rmen- 



aethyl tescible mixtures consisting chiefly of glycerine, the pro- 

 bacteria, ducts of the fermentation being in the main aetbylic 

 alcohol ; the organism present is a bacillus which he 

 looks on as bacillus subtilis, and which he obtained from 

 How to obtain the dust of hay. Buchner constantly obtained these 

 ns^orj am. | )ac jjjj when he allowed unboiled hay infusion to stand 

 in a room for some days, and when he transferred a 

 small portion of the scum which was then formed to a 

 sterilised mixture containing 2 per cent, of meat ex- 

 tract with 5 per cent, of glycerine, and about 10 per 

 cent, of carbonate of lime. According to the same author 

 these bacilli have a breadth of 1 p., but their length 



