128 STORRS AGRICULTURAL EXPERIMENT STATION. 
Bact. lactis viscosum Adametz. Under this name are included several slimy 
milk bacteria described by different observers. The first was described by 
Adametz, others by Ward, Harrison, Freudenreich, and Marshall. We have 
had an opportunity af studying all of these except that of Adametz, from 
original cultures from the authors. We have also received a similar culture 
from New York city milk. These have all been carefully studied by Harrison 
who regards them as a single type and calls them group 1. We are in agree- 
ment with him in recognizing this as a logical group. Its general characters 
are as follows: 
Morphology.—Size, .5u-1.2¢x.5u-2.5. Frequently narrower at the ends. 
Forms filaments, 154 in length. The slime seems to be produced from a 
capsule, but this is not always seen. Gram stain negative. 
Gelatine colony.—F lat colonies, with irregular edges, or lobate. 3 mm.—6mm. 
in diameter. Later viscous. 
Gelatine stab,—A good needle growth, which may be separated into granules, 
Sometimes arborescent, but not always so. A thin, shiny, gray surface growth, 
lobate. 
Agar streak.—Usually luxuriant, viscous, white, not very thick, 
Fermentation tubes.—No acidity, gas, nor closed arm growth in any sugar 
bouillon. 
Bouttlon.—Turbidity, pellicle, and sediment. (The organisms of Ward, 
Harrison, and Freudenrich show no pellicle.) 
Milk.—Becomes alkaline, does not curdle, but is very slimy. 
Potato,—A thick, uneven, dirty gray, becoming brown or yellow; slimy. 
Grows at both 20° and 37°. Aerobic. 
We retain the name of Adametz, changing the word Bacillus into Bacterium. 
I see no good reason for separating the above mentioned organisms even as 
varieties. Many cases of slimy milk infections in dairies are produced by this 
type of bacterium, which is probably the most common cause of such troubles. 
Bact. lactis acidi, Var. E. This organism is very similar to Bact. acidi 
lactici (see page 134). In all of its characters, except one, it agrees with that 
type. It shows the same unwillingness to grow in common culture media in 
the laboratory, and little or no surface growth, but it produces no acidity in 
sugar bouillons and no acidity in milk. Inasmuch as Bact. acidi lacticd shows 
great variations in the power of producing acids, we regard this as an extreme 
variety of that type. No further description here is necessary. . 
Bact. lactis Connii Chester. A white non-acid Bacterium. Large numbers of 
common white bacteria have been found without striking characters. They 
are common in all milk. We have found them more or less constantly here 
and in New York milk. They are also common in cheese, and constitute the 
chief bacterium in the red slime of Camembert cheese. In our former report 
we recognized two or three different types among them, but at present we 
believe they should all be grouped together under one head. We have retained 
the name given by Chester, It is parallel with Galactococcus versicolor among 
the cocci; it may be identical with the latter. 
