THE PHOSPHORESCENT BACTERIA 225 



due to the development of ammonia. According to Cohn, it produces a 

 greenish-white slimy mass upon slices of beetroot, and in the juice of 

 sugar beets a slimy fermentation. 



THE PHOSPHORESCENT BACTERIA (Photo-Bacteria 

 Beyerinck). 



BACTERIUM PHOSPHORESCENS (FISCHER). 



Found on dead meat and fish. 



Occurs as non-motile, short rods, sometimes in zoogloea ; forms no 

 spores, and stains by the Gram method. 



Biological Characters. Facultative anaerobe. It only grows on 

 media containing chloride of sodium. 



In Gelatine Stab Cultures the growth is usually on the surface, and the 

 gelatine is not liquefied. 



Ferments all kinds of sugar. 



The blue-green phosphorescence is best seen on cultures on dead 



fish, meat, and sea-water. 







BACTERIUM PHOSPHORESCENS PFLUGERI. 



Found under similar conditions to the above Bacterium phos- 



phorescens, and also exhibits identical properties. It is, however, 



longer, more slender, and does not so frequently form zoogloea. Causes 

 fermentation in all the sugars except maltose. 



BACILLUS ARGENTO PHOSPHORESCENS (KATZ). 



Found by Katz in Australia in sea-water and on dead sea animals. 

 There are three varieties, which only exhibit a slight differentiation. 



They occur in rods 0'6 to 0'8 by 2'5 /x, are motile, and stain by the 

 Gram method. 



The culture media are not liquefied. Yellowish colonies develop, 

 exhibiting a silvery-white phosphorescence of a greenish tint, which is 

 however, not so pronounced as in the aforementioned varieties. 



BACILLUS PHOSPHORESCENS (GIARDI). 



Found on living and dead crustaceous animals. It is pathogenic for 

 the same, especially Talitrus orchestia, which it kills in six to nine days, 

 the whole body of the animal being covered with greenish phos- 

 phorescent bacteria. When cultivated on ordinary media they lose 



P 



