166 STORRS AGRICULTURAL EXPERIMENT STATION. 
Il. Acid in Dextrose or other Sugars. 
B. lactis citreusn, s. A yellow, non-liguefying perttrich, 
Morphology.—Our observations were incomplete when the culture was lost. 
It is a peritrichic (?) rod, .84x .5@, which forms no chains or spores. 
Gelatine colony.—A white, opaque colony, that later becomes yellow, 2 mm. 
in diameter. 
Gelatine stab.—A needle growth and a lemon-yellow surface growth; um- 
bilicate. 
Agar streak.—A laxuriant, lemon-yellow growth, smooth, moist. 
Fermentation tubes.—Probably acid without gas. 
Bouillon.—A sediment, a turbidity, and a pellicle, the latter sinking to the 
bottom. 
Milk.—Becomes acid and curdles into a hard curd, with a layer of liquid on 
top. 
Potato.—A luxuriant growth which is at first white and then lemon-yellow. 
Grows at 20° and 37”. Aerobic. 
B. lacto rubifaciens. Gruber. A red pigment bacillus. This culture was 
sent us from Kiel by Weigmann. The culture when received and studied in our 
laboratory, produced no color except a slight pinkish tint in milk. 
Morphology.—An active rod, 24-34.x.74. No chains are formed; it does not 
accept Gram stain. Spores are formed, but no capsule. 
Gelatine colony.—Thick, contoured, gyrose, white. On “tmus gelatine it be- 
comes 5 mm. in diameter, is acid and lobed, with gyrose and with a mottled 
surface. 
Gelatine stab.—A good needle growth, villous, with a spreading surface. 
Agar streak.—Linear, moderately thick, white. 
Fermentation tubes.—All three sugars develop acidity, and show growth in 
the closed arm, but no gas is produced. 
Bouillon.—A flocculent sediment, a turbidity, and a ring-formed pellicle. 
Mitk.—Rendered acid and curdled into a gelatinous mass at 20°, but not at 
37°. When heated the jelly becomes a hard curd, with a jelly-like whey. The 
milk has an odor of the barn, and a pinkish color. 
Potato.—Rather thick, white, luxuriant. Potato discolored. 
Grows at both 20° and 37°, though better at 20°. Facultative anaerobic. 
B. lactis sulcatusn. >». A non-gas-producing, acid bacillus, without spores. 
This organism has been found twice at intervals of three years. In one 
case it came from market milk, and in the other directly from the udder. There” 
were slight differences in the colonies of the two cultures, and one culture failed 
to curdle milk even when heated. They seem to agree fairly well with a cul- 
ture from cream descyibed by Severin (Cent. f. bact. II., XI., 1903, p. 202). We 
name it from its resemblance to B. sulcatus. 
