SYSTEMATIC AND DESCRIPTIVE. 313 



Bacillus subtilis. They occur in the form of whitish 

 lumps in company with Saccharomyces mycoderma 

 in the production of a drink "kephir" from 

 cow's milk. The fermentation is not due to the 

 bacillus. 



Bacillus dysodes, Zopf. Cocci, long and short 

 rods, and spores. They were observed in bread, 

 making it greasy and unfit for food, and generating 

 a penetrating odour resembling a mixture of pep- 

 permint and turpentine. A great loss may result 

 to bakers if the fungus is introduced with the 

 yeast. 



Bacillus Hansenii, Rasmussen. Rods 2-8 6 

 IJL long, *6 *8 p, wide. Cultivated on sterilised potato 

 in four days they form a chrome-yellow la}er with 

 an agreeable fruitlike smell. Two or three days 

 later the growth dries, and changes to orange-yellow 

 in colour ; later it passes to yellowish or brown, 

 and forms at the same time spores i'j ^ long, 1*1 

 IJL wide. The colouring matter is insoluble in most 

 reagents. 



The bacilli occur on nourishing solutions, malt 

 infusion, broth, wine, which have been kept at 31 

 to 33 C., as a yellow or whitish skin. 



Bacillus erythrosporus, Cohn. Motile rods 

 and threads ; rods exhibiting spore-formation. 

 They grow well in nutrient gelatine, colouring the 

 medium green by transmitted light. They were 

 found to form a pellicle on meat-extract-solutions 

 and on rotting albuminous liquids. 



