ALKALI-FORMING BACTERIA FOUIirD IN MILK. 

 Table 9. — Fermentation of the alcohols — Continued. 



19 



Culture No. 



Ethyl, grams per 

 liter. 



Propvl, grams per 

 liter. 



Amyl, grams per 

 liter. 



Man- 

 nite. 



Gly- 





10 



5 



3 



10 



5 



3 



10 



5 



3 





123 



+ 



+ 

 + 



+ 



+ 



+ 



+ 

 + 



+ 



+ 



+ 

 + 

 + 



+ 



+ 

 + 

 + 



+ 

 + 

 + 



+ 



+ 

 + 



+ 

 + 

 + 

 + 



+ 



+ 



+ 



+ 

 + 



+ 



+ 



+ 

 + 



+ 

 + 

 + 



+ 



+ 



+ 



+ 

 + 

 + 



+ 



+ 

 + 



+ 

 + 



+ 

 + 



+ 



+ 

 + 



+ 

 + 



+ 

 4- 

 + 

 + 



+ 



-i- 

 + 

 + 



-1- 



+ 

 + 

 + 

 + 



+ 

 + 

 + 



+ 

 + 

 + 

 + 

 + 



+ 

 + 

 + 



+ 



+ 

 + 



+ 



+ 

 + 



+ 

 + 



+ 



+ 



+ 



+ 

 + 

 + 



+ 



+ 



+ 

 + 



+ 



+ 



+ 



+ 

 + 



+ 

 + 

 + 



+ 

 + 





124 





125 





126 





128 





130 





131 



+ ! -1- 





132 



+ 



+ 

 + 



+ 



+ 



+ 

 + 

 + 



+ 



+ 

 + 

 + 



+ 

 + 



+ 

 + 



+ 

 + 



+ 



+ 

 + 

 + 

 + 

 + 



+ 



+ 

 + 



+ 



+ 

 + 

 + 

 + 



+ 

 H- 



+ 

 + 



+ 



+ 





133 



-1- 



134 





135 





136 





137 





138 





139 





140 





141 









143 









145 





146 





147 





303 







309 



+ 

 + 



+ 

 +■ 



- 





314 





317 





319 





321 





322 









326 





340 





353 





354 





356 





361 















37 



48 



15 



43 



48 



43 



24 



9 



16 



5 



3 







Note. — Nofermentation in the follo^\ing alcohols— methyl, dulcite, adonite. 



It is evident from these results that the polyatomic alcohols ado- 

 nite, dulcite, mannite, and glycerin are satisfactory sources of carbon 

 for the alkah-forming group of bacteria and were of no particular 

 value in the study of the bacteria under discussion in this paper. On 

 the other hand the monoatomic alcohols ethyl, propyl, and amyl 

 were fermented by a larger number of cultures, and while the fer- 

 mentations were relatively slight it is believed that they may be of 

 some value in further studies of the alkah-forming bacteria. 



FERMENTATION OF SALTS OF ORGANIC ACIDS. 



It has been shown previously in this paper that the alkahne reac- 

 tion in milk produced by the alkah-forming organisms was due to the 

 oxidation of the salts of citric acid. Since these bacteria can ferment 

 the salts of citric acid it seemed quite probable that other organic- 



