DESCRIPTION OF SPECIES 



423 



agar and potato a yellowish 

 wrinkled gro wth. Bouillon remains 

 clear with surface veil. Slow 

 peptonisation of milk ; very widely 

 spread in nature {c.f. B. mesen- 

 tericus fuscus). 



Bacilliis lactis. No. 5 (Fliigge). — 

 Long, thin, spore-bearing bacilli. 

 Gelatine cultures : colonies indent- 

 ated. Rapid liquefaction. On 

 agar transparent smooth growth. 

 On potato a clear yellow, dr>', and 

 later wrinkled growth. Bouillon 

 clear with surface veil. On blood 

 senun, a wrinkled growth with 

 subsequent liquefaction. Milk is 

 quickly peptonised. 



Bacillus lactis. No. 6 (Flugge)— Thin 

 actively motile bacilli with terminal 

 or medial spores. Gelatine cul- 

 tures ; colonies with fine, inter- 

 woven processes ; slow liquefaction. 

 On blood serum a dry growth 

 occurs. On agar a whitish wrinkled 

 growth. On potato a diffused and 

 flakey culture. Bouillon made 

 turbid by fine small flocons with 

 formation of thin veil. Milk; finely 

 granular coagulation and slow 

 peptonisation. 



Bacillus lactis, No. 7 (Fliigge). — Long, 

 actively motile bacilli with medial 

 spores. Gelatine cultures ; proteus- 

 like colonies. Rapid liquefaction. 

 On blood serum, a wrinkled growth 

 with slow liquefaction. On agar 

 and potato, a markedly wrinkled 

 grey and later browTiish growth. 

 Bouillon becomes turbid with 

 formation of a thin surface veil. 

 Milk is quickly peptonised. Highly 

 poisonous (Fliigge). 



Bficillus lactis. No. 8 (Flugge). — 

 Moderately thick, actively motile 

 bacilli, with oval or medial spores. 

 Rapid liquefaction both of gelatine 

 and serum. On agar a thick, white, 



smooth, and shiny coating. On 

 potato a whitish and, later, yellow 

 to brown, wTinkled, \ascous growth. 

 Bouillon remains clear with thick 

 surface coating. Milk is quickly 

 peptonised. 



Bacillas lactis, No. 9 (Flugge). — Long, 

 actively-motile bacilli with medial 

 spores. Gelatine culture, indent- 

 ated colonies with raised processes. 

 Slow liquefaction of gelatine. On 

 agar a wrinkled wax-like coating. 

 On potato a finely wrinkled growth 

 at first white, and later chamois- 

 coloured. Bouillon turbid with 

 thick \vrinkled surface membrane. 

 Rapid peptonisation of milk. 



BaciUus lactis. No. 10 (Fliigge). — 

 Small motile bacilli often forming 

 threads, and with medial spores. 

 Gelatine cultures ; rayed colonies 

 with stellate processes. Slow lique- 

 faction. On agar a white leathery- 

 like coating. On potato, at first 

 a waxy sugar-like crust with finally 

 a clear grey coating with scanty 

 thick folds. On bouillon a white, 

 thick surface membrane. Rapid 

 peptonisation of milk. 



BckcUlos lactis, No. 11 (Flugge). — 

 Ver>' slender, actively-motile bacilli, 

 with oval spores situated near to the 

 end. Gelatine colonies, irregular 

 and of mycelial type. In stab- 

 cultures an arborescent growth. 

 Slow liquefaction of gelatine. 

 Agar, a leather-like, deeply fur- 

 rowed, and faintly dead - white 

 growth occurs. Potato, a delicate 

 and clear, reddish, crumb-like 

 growth which turns later to a clear 

 brown colour ; finely granular ; 

 aromatic smell. Bouillon, a floccu- 

 lent suspension with surface mem- 

 brane which sinks down to the 

 bottom of the tube ; fresh surface 

 growth appearing in its place. 



