142 IMPORTANT VARIETIES OF FISSION-FUNGI. 



maststreptococci (Strept. aggregatus Seitz ; C. B. xx, 

 854) from the mouth, which with their very marked vari- 

 ability still always belong in the group of the Strept. pyo- 

 genes. 



Streptococcus equi (Kitt). Drusestreptococcus 

 (Schutz). 



All the morphologic characteristics agree throughout with the 

 Strept. pyogenes, also the pathogenic effect fluctuates as in it. Details 

 concerning it by Cappelletti and Vivaldi (A. H. xxxiv, 1). Also 

 in horses, as in man, streptococci cause pneumonias, the organisms 

 resembling sometimes the Strept. pyogenes, more often the Strept. 

 lanceolatus (compare Lignieres-Alfort, C. B. xxn, 768). "Druse" 

 (French u gourme") is an inflammation of the upper air passages in 

 horses, with inflammatory disease of the adjacent lymph-glands, in 

 which not rarely abscesses form. The differentiation between glanders 

 and this disease is easy by microscopic examination and the positive 

 results of inoculation of house mice (Schutz, C. B. v, 44). 



Streptococcus a gal act ire (Adametz) = Strept. masti= 



tidis sporadical Quill., Strept. mast, epidemics 



Quill., Galtcoccus. 



Morphologically sometimes a short, sometimes a long-chained Strept. 

 pyogenes. Cause of the " geXbe Gait," a sporadic or epidemic inflam- 

 mation of the udder of cows and goats. The milk becomes very scanty, 

 yellowish, beset with flocculent coagula and often gas-bubbles. The 

 form producing long chains is more virulent than the one occurring in 

 short chains. It is important that many cultures break up grape- and 

 milk-sugar energetically with gas-formation, according to Nencki, es- 

 pecially with the formation of dextrorotatory paralactic acid and car- 

 bonic acid (no hydrogen), traces of fatty acids, and alcohol. This fer- 

 mentation of the milk causes a low grade of cheese (inflated cheese). 

 The virulence and ability to cause fermentation vary in this organism 

 very much. (Compare Adametz, ' ' Milchzeitung, ' ' 1893, and Zschokke, 

 C. B. xxn, 784. ) 



The Micr. acidi paralactici Nencki (C. B. vii, 130) and Strept. 

 acidi lactici Grotenfeldt ( " Fortschritte der Medizin," vn, 121) ap- 

 pear to be closely related ; the latter forms no gas and thrives especially 

 anaerobically. Also similarly the Micr. Sornthalii Adametz (C. B. L. 

 I, 465), an organism fermenting milk with intense production of gas 

 (CO 2 and H) and causing inflation of cheese, which in its cultural be- 

 havior upon gelatin plates reminds one somewhat of the Strept pyo- 

 genes. In stab cultures the growth is somewhat more profuse. Micro- 

 scopically, it is a round or oval coccus, either single or in short chains. 

 Kronig has described varieties of anaerobic non-pathogenic strepto- 



