THE CLASSIFICATION OF BACTERIA 267 



Jt Milk coagulated. 



178. B. liodermos Fliigge. 



ft Agar smear cultures yellowish-brownish, wrinkled. 



179. B. mesentericus Trevisan. 



1 80. B. lactis No. 4 Fliigge. 



tff Agar smear cultures smooth or scarcely wrinkled. 



181. B. tennis Trevisan. 



fffj- Agar smear cultures not described ; broad bacilli up to 

 1.7 microns. 



182. B. tumescens Zopf. 

 ** Gelatin liquefied slowly. 



t Gas produced in saccharose bouillon. 



183. B. gummosus Happ. 



ft No gas produced in saccharose bouillon. 



184. B. stellatus. 



185. B. cremoris. 



b. Color of potato cultures becoming eventually brownish. 



* Gelatin colonies round, without radiations, 

 f Reduce nitrates to nitrites. 



1 86. B. denitrificans Schirokikh. 

 ft Do not reduce nitrates to nitrites. 



187. B. detrudens Wright. 



188. B. maidis Paltauf-Heider. 



** Gelatin colonies proteus-like or with outgrowths. 



189. B.plicatus. 



190. B. gangr&nce Arkb'vy. 

 *** Gelatin colonies filamentous floccose. 



191. B. aromaticus. 

 **** Gelatin colonies not described. 



192. B. magnus. 



193. B. Hueppei Trev. 



2. Potato cultures not becoming crumpled. B. SUBTILIS GROUP. 

 a. Potato cultures becoming dry, mealy. 



* Potato cultures whitish -gray. 



194. B. subtilis (Ehrenberg) Cohn. 



195. B. lactis-albus Sternberg. 



196. B. leptosporus Klein. 

 ** Potato cultures yellowish. 



