en 

 Mi 



STREPTOCOCCUS PYOGENES. 135 



entiated microscopically from Group I. Strept. mesenterioides 

 Migula, page 150. 



Streptococcus Pyogenes (Rosen bach 1 ). 



(Plate 1.) 



Synonyms. — Strept. erysipelatos Fehleisen, Strept. 

 puerperalis Arloing, Strept. articulorum Flugge, Strept. 

 pyogenes malignus Flugge, Strept. septicus Nic, Strept. 

 scarlatinosa Klein (compare also pp. 140 and 141). 



Ordinary Names. — Chain coccus, string of pearls coc- 

 cus. 



Most Important Literature. — Rosenbach ("Mikro- 

 organismen bei den Wundinfektionskrankheiten des 

 Menschen," 1884). Fehleisen ("Aetiologie des Erysi- 

 pels," Berlin, 1883). v. Lingelsheim (Z. H. x, 331 ; xn, 

 308). Kurth (A. G. A. vn, 389). Behring (C. B. xn, 

 192). Knorr (Z. H. xm, 1893, 427). Pasquale (" Zieg- 

 ler's Beitrage," xn, 433, — extensive list of literature). 

 Marmorek ("Wiener med. Wochenschr.," 1895,1346). 

 Koch and Petruschky (Z. H. xxin, 477). Widal and 

 Besancon (C. B. xx, 240). 



Microscopic Appearance. — The characteristic chain 

 growth presents itself especially in fluid cultures (bouil- 

 lon). Upon solid nutrient media and in the animal body 

 the chains are often very short or the arrangement ex- 

 tremely irregular (1, ix, x). 



Upon close observation of faintly stained preparations the individ- 

 uals of the chain usually consist of two hemispheres, which are con- 

 nected with each other and the adjacent member of the chain by a 

 colorless mass. More rarely definite mucoid capsules are seen about 

 the chains (compare Babes, Z. H. xx, 412). 



Staining Properties. — As usual and well by Gram's 

 method. 



Relation to Oxygen. — Facultative anaerobe, some- 

 times better aerobically, sometimes better anaerobically. 



Requirements as to Temperature and Nutrient 



1 Since all efforts to divide the streptococcus pyogenes into several 

 sharply differentiated varieties must be recognized as failures, because 

 connecting transition forms between the subvarieties occur, so we 

 shall treat the variety as a unit, and at the end will add something 

 regarding its forms. 



