THE CLASSIFICATION OF BACTERIA 267 



it Milk coagulated;. ,,. • 



n . ,. 178. B. liodermos Flugge. 



tt Agar smear cultures yellowish-brownish, wrinkled. 

 ' lyg. B. meseniericus\Tr&v\&?in\ . 



I . lio. B. lactis A'o. 4 ^W^gge. 

 ttt Agar smear cultures smooth or scarcely wrinkled. 

 i&iiB. ^tenuis Trevisan. 

 tttt Agar smear cultures not described; broad bacilli up to 

 1.7 microns. 



182. B. tuniescens 2opf. 

 ** Gelatin liquefied slowly. 



t Gas produced in saccharose bouillon. 



183. B. gummosus Happ. 



^ tt No gas produced in saccharose bouillon. 



184. B. stellatus. 



185. B. cremoris. 



b. Color of potato cultures becoming eventually brownish. 



* Gelatin colonies round, without radiations, 

 t Reduce nitrates to nitrites. 



186. B. denitrificans Schirokikh. 

 tt Do not reduce nitrates to nitrites. 



187. B. deirudens Wright. 



188. B. niaidis Paltauf-Heider. 



** Gelatin colonies proteus-like or with outgrowths. 



1 89. B. plicatus. 



190. B. gangrance Arkovy. 

 *** Gelatin colonies filamentous — floccose. 



191. B. aromaticus. 

 **** Gelatin colonies not described. 



192. B. magnus. 



193. B. Hueppei Trev. 



2. Potato cultures not becoming crumpled. B. Subtilis Group. 

 a. Potato cultures becoming dry, mealy. 



* Potato cultures whitish -gray. 



194. B. subtilis (Ehrenberg) Cohn. 

 19J. B. lactis-albus Sternberg. 

 196. B. Ifptosporus Klein. 



** Potato cultures yellowish. 



