KEPHIR. 137 



the bacilli frequently have glistening points at both ends, 

 and Freudenreich assumes that this phenomenon coincides 

 with what Kern regarded as spores ; unmistakable spores, 

 however, were never found. 



Two lactic acid coccus forms and a yeast species also 

 occur in all samples. One of the cocci (Streptococcus a) forms 

 diplococci and chains, and produces in lactose gelatine large, 

 white colonies, with coarse granulation at the edge ; the 

 best temperature for the growth of this species is about 22 

 C. ; it coagulates milk most rapidly at 35 C., and contributes 

 essentially to the production of a sourish taste and fine floc- 

 culent appearance. The other coccus (Streptococcus 6), like- 

 wise forming diplococci and chains, occurs in smaller colonies 

 than a, and, in contrast with the latter, grows well at higher 

 temperatures, and forms more acid than a, but does not 

 coagulate milk. If this species is transferred, together with 

 the kephir-yeast, to lactose broth, the fermentation is more 

 vigorous than if the bacteria alone are inoculated ; Freuden- 

 reich, therefore, presumes that Streptococcus b splits up lactose, 

 and that its fermentation is rendered possible by the kephir- 

 yeast. The kephir-yeast (a Torula) discovered by him grows 

 remarkably well, and gives a weak fermentation in beer- wort, 

 but does not appear to produce any fermentation in milk 

 or lactose broth. The growth consists of oval cells (3 to 5 /x 

 long, 2 to 3 /u. broad) ; it forms neither film nor spores, and its 

 optimum temperature lies at 22 C. 



In the course of his experiments, Freudenreich succeeded 

 in producing a liquor resembling kephir, for which purpose he 

 inoculated a mixture of the four species in milk, and, after 

 a lapse of some days, introduced a small portion of this sour, 

 coagulated milk, which had been repeatedly shaken, into 

 sterilised milk ; he, therefore, concludes that these four 

 species, through their symbiosis, are able to bring about the 

 kephir-fermentation. He could not observe any synthesis 

 of kephir-grains, and it is not yet clear what part Dispora 

 Caucasica plays in the whole process ; moreover, it appears 

 to be highly probable that species of bacteria, other than the 

 two coccus forms described by Freudenreich, in addition to 

 other budding fungi, are active in the process. It may be 



