CLASSIFICATION OF DAIRY BACTERIA. 113 
only about half of our cultures curdle it. Potato varies from scanty or no growth 
to luxuriant. We do not regard these variations as sufficient to warrant us in 
distinguishing them under different names. 
S. lactis aureus n. s. An orange red Streptococcus. This organism is 
apparently sufficiently different from the last to be separately named. It was 
found in a Camembert cheese sent from France. Several varieties occurred all 
together in the same cheese and they are, doubtless, physiological varieties of 
the same organism. 
Morphology.—A streptococcus. Size, 1m-1.24. Gram stain positive. 
Gelatine colony.—A round, thick, rough, opaque, surface colony, of a creamy- 
white color. On litmus gelatine it is dense and not acid, with an irregular 
edge. One culture was thin. ? 
Gelatine stab.—A needle growth and a raised surface growth; orange. 
Ayar streak.—A luxuriant, rough, orange-yellowish to greenish-yellowish 
color; sometimes dull and wrinkled. 
Fermentation tubes.—All sugar solutions are rendered acid, but there is no 
closed arm growth nor gas. 
Bouillon.—A sediment and a turbidity are produced, and, after several days, 
a pellicle. 
Milk.—After some days rendered acid and curdled. Some of the cultures 
did not produce acid and did not curdle; a slightly sour odor. 
Potato.—A thick, rough, opaque, yellow, luxuriant growth; potato may be 
discolored. 
Grows at 20° and 37°. Aerobic. 
We have found several white coccus forms that produce siimy milk. The 
differences between them are considerable, although it may be that they are all 
variations of the same type. At present we recognize three. 
S. lactis viscosus n. Ss. 
Morphology.—A streptococcus. Size, .84-.94. The Gram stain is negative. 
Gelatine colony.—A shiny, pale-yellow, round or lobate colony, 1 to 2 mm, in 
diameter. It is commonly viscous. 
Gelatine stab,—A needle growth and a surface growth, producing a nail 
culture, 
Agar streak.—An irregular lobate surface growth, quite luxuriant, viscous. 
Fermentation tubes.—All three sugar bouillons become acid and there is 
growth in the closed arm, but no gas is produced. 
Bouillon.—A sediment and a turbidity, and also a pellicle. 
Milk.—Rendered acid and curdled after three or four days. The milk 
becomes very slimy. 
Potato.—A luxuriant, dull, paste-like growth, of a gray to a yellowish color. 
Grows at both 20° and 37° =‘ Facultative anaerobic, 
This description is from the slimy milk organism of group V. as given by 
Harrison. We have found an organism at Storrs which is apparently the same, 
and which we had previously named MM, /actis viscosus. We will call this a 
distinct variety, and it differs from the above described in the following points: 
Variety A.—The agar growth is scanty and not viscous. No pellicle is 
formed on bouillon, Growth on potato is luxuriant and the potato is discolored. 
