348 



IMPORTANT VARIETIES OF FISSION-FUNGI. 



BaCill z U v S * myl °" Bacillus butyricu* 

 PERDR^X (1891). j E0TKIN ( 1892 )- 



Bacillus ortho- 



butylicus. 

 Grimbert (1893). 



Bacillus sacchar- 



obutyricus. 

 VON Klecki (1895). 



0.5 fi thick ; 2-3 

 \i long. 



-3// 



0. 5 fi thick; 1 

 long; in fluids 

 may be even 10 

 ft long. 



1.5 //thick; 3-6 

 fi long. 



0.7 fi thick; 

 ft long. 



5-7 



Gelatin unfavor- 

 able nutrient 

 medium ; not 

 liquefied. 



Motile. 



Anaerobe. 



Round or oval 

 colonies with 

 slightly wavy 

 borders, which 

 appear as if 

 composed of a 

 mass of matted 

 threads. Gela- 

 tin liquefied. 

 Casein is dis- 

 solved. 



Oval colonies 

 with sharp 

 borders and 

 gran ula r 

 structure. 

 Gelatin not 

 liquefied. 

 Very slight 

 effect upon the 



Slightly but dis- 

 tinctly motile. 



Motile. 



Sluggishly mo- 

 tile. 



Anaerobe. 



Anaerobe. 



Anaerobe. 



Forms spores. 



Spores in the mid- 

 dle, but at times 

 in the ends. 

 Spores oval. 



2-3 spores 

 formed in one 

 rod. 



Polar, oval 

 spores. 



It causes fer- 

 mentation of 

 glucose, cane- 

 sugar, and 

 milk-sugar, 

 and from them 

 forms butyric 

 acid, acetic 

 acid, CO.,, and 

 H 2 . It fer- 

 ments starch, 

 thus produc- 

 ing butyric 

 acid, amyl al- 

 cohol, some 

 ethyl alcohol, 

 C0 2 , H 2 . 



It causes fermen- 

 tation of milk- 

 and grape-sugar 

 and starch, thus 

 producing buty- 

 ric acid, propi- 

 onic acid, acetic 

 acid, formic 

 acid, lactic acid, 

 succinic acid, 

 butyl alcohol, 

 some ethyl alco- 

 hol, C0 2 , and H 2 . 



It ferments gly- 

 cerin, man- 

 nite, glucose, 

 invert - sugar, 

 cane- sugar, 

 maltose, milk- 

 sugar, galac- 

 tose, arabin- 

 ose, starch, 

 dextrin, inul- 

 in, thus pro- 

 ducing butyl 

 alcohol, some 

 isobutyl alco- 

 hol, normal 

 butyric acid, 

 acetic acid, 

 formic acid, 

 C0 2 , and H 2 . 



It ferments 

 milk-s u g a r , 

 producing 

 butyric acid, 

 formic acid, 

 C0 2 , and H 2 . 

 Besides buty- 

 ric acid, there 

 is also appar- 

 ently pro- 

 duced a higher 

 fatty acid ( va- 

 lerianic acid). 



