THE CLASSIFICATION OF BACTERIA 195 



Gelatin stab. In depth, slight growth ; on the surface, growth moist ; edge 



serrate ; liquefaction in 3-4 days. 

 Jigar slant. Growth thick ; surface wavy. 

 Potato. Growth thick, irregular, dirty white, becoming darker. 

 Habitat. Water. 



203. Bact. proteum 



B. No. 16 Adametz : I.e. 



Morphology. Bacilli 1.2 : 3.0-5.5 /a — filaments and chains, often interwoven 

 and reaching a length of 80-100 microns. Involution forms. 



Gelatin colonies. Streaming, branched, with the gross appearance of a mould 

 colony. 



Gelatin stab. Rapid liquefaction on the surface and along line of stab ; a 

 membrane on the surface. 



Agar slant. Growth crumpled, membraneous. 



Agar stab. An arborescent growth along line of stab. 



Milk becomes gelatinous, acid, with a cheesy odor. 



Habitat. Milk and cheese. 



204. Bact. truncatum 



B.No. SI Conn : I.e., 1894, 81. 



Morphology. Bacilli short, square-ended rods, 0.2-0.8 : 1.5 /n. Grow at 35°. 



Gelatin colonies. Curled, proteus-like ; liquefied slowly. 



Gelatin stab. Liquefaction slow, crateriform to conical. 



Agar slant. Growth spreading, dry, granular. 



J'otato. Growth thick, white, dry, velvety. 



Milk. Coagulated, alkaline, slowly peptonized. 



Bouillon. Clear, with a pellicle. 



Habitat. Milk. 



205. Bact. turgidum 



B. No. IS Adametz : I.e. 



Morphology. Bacilli i. 2-1. 4 /a thick and about three times as long; filaments 



rare; involution forms. 

 Gelatin colonies, i cm., dark gray in centres, with lighter coarsely granular 



borders. 

 Gelatin stab. Rapid liquefaction, with a membrane, with later a butyric acid 



odor. 

 Milk. Slimy, flocculent, slightly acid ; butyric acid formed. 

 Habitat. Milk and cheese. 



