G12 



VITAL ACTIONS OF THE LOWER FUNGI. 



Species of bacterium. 



Bacillus coprogenus foetidus 

 Proteus vulgaris, mirabilis, 



Zenkeri 

 Bacillus pyogenes foetidus ... 



Micrococcus foetidus 



Miller's Bacillus (p. 375) 



Bacillus fluorescens lique- 



faciens (bacterium termo?) 



Bacillus butyricus, Hueppe... 



Bacillus ureae 



Bacillus prodigiosus 



Bacillus pyocyaneus 



Bacillus fluorescens putidus 



Bacillus janthinus 



Various anaerobes 



Bacteria from mud or the in- 

 testinal contents of rumi- 

 nants (Tappeiner) 



Different 

 results of the 

 action of 

 different 

 putrefactive 

 organisms. 



Putrefactive products as yet 

 demonstrated. 



foul-smelling gases, 

 peptone, foul-smelling gases. 



foul-smelling gases. 



foul-smelling gases. 



sulphuretted hydrogen, am- 

 monia. 



peptone, volatile fatty acids, 

 green colouring matter. 



peptone, leucin, tyrosine, am- 

 monia, substances with a 

 bitter taste. 



trimethylamine. 



trimethylamine. 



peptone, ammonia. 



trimethylamine. 



peptone, ammonia. 



foul-smelling gases. 



carbonic acid, marsh gas, sul- 

 phuretted hydrogen, &c. 



It must be further mentioned that Salkowski has 

 found very various quantities of indol and scatol in his 

 analyses of putrefying mixtures, and that he refers these 

 variations to differences in the prevailing kind of bacteria ; 

 Tappeiner's observation must also probably be interpreted 

 in the same manner. He has found that, in the paunch 

 of cattle, scatol only occurs, and not indol, which is 

 otherwise very widely distributed in the intestines of the 

 herbivora. 



Hence we must come to the conclusion that numerous 

 kinds of bacteria are capable of splitting up albumen, 

 but that they are not all able to furnish representatives 

 of the various groups of putrefactive products in such 

 a complete manner as Bienstock's bacillus putrificus 

 coli, for example ; but that many can only break up 

 certain parts of the molecule, leaving considerable por- 

 tions unaltered. Hence we cannot attempt to form 

 general formula for the decomposition of albuminoid 



