320 IMPORTANT VARIETIES OF FISSION-FUNGI. 



It is not known to be of any practical importance. It 

 cannot be transformed iiato anthrax, as was held for a long 

 time. 



Closely Related Varieties. — Bacillus leptosporus 

 L. Klein, Bac. sessilis L. Klein (C. B. vi, 377), and 

 Bacillus malariae Klebs (see Schiavuzzi in Cohn's 

 Beitriigen zur Biol, der Pflanzen, v, p. 245), which cer- 

 tainly has nothing to do with malaria. Compare Golgi 

 (C. B. V, 516). The following are also very closely related: 



Bacillus tenuis (Duclaux.) L. and N. 



Tyrothrix tenuis Duclaux. Microscopically and upon gelatin 

 plates, gelatin stab, agar str^k, milk, bouillon, etc. , it cannot be dif- 

 ferentiated from the Bacillus subtilis. There is no trace of gas-formation 

 from dextrose. On the contrary, the growth upon potato resembles 

 that of Bac. vulgatus. The growth is pale red, much elevated, with 

 a sinuous boundary, and traversed by voluminous rolls. The variety 

 stands midway between Bac. subtilis and vulgatus. It is worthy of 

 notice that it does not stain by Gram's method. We have not found 

 a form which ferments sugar. 



Most closely related, if not identical, is the Bac. 

 implexus Zimmermann, which Zimmermann described 

 as non-motile, and which we ourselves always found non- 

 motile in frequently repeated examinations made for o\ir 

 first edition (1895). The same cultures now exhibit 

 lively motility, which is absolutely unmistakable. Con- 

 tamination is surely excluded. Compare Zierler (A. H. 

 XXXIV, 192) and Lehmann (I. c, 198). This observa- 

 tion is of the greatest interest. 



Bacillus bernensis. L. and N. 



Ordinary Name. — Aroma-producing bacillus from Emmenthaler 

 cheese. Burri (C. B. L. Ill, 609). In the same place is also found 

 further literature regarding organisms with the smell of cheese. 

 Thick rods (1.5 /i), facultative anaerobe. Spores are formed if 

 oxygen is admitted, which are twice as long as thick. Motion slug- 

 gish, rarely active. Gelatin plate cultures differ in appearance from 

 those of the hay bacillus t^^pe; gelatin stab and agar cultures are 

 somewhat like those of the hay bacillus. Potato cultures are moist 

 and smooth, lusterless, and without wrinkles. Bouillon becomes 

 cloudy, with pellicle formation. Milk is coagulated in about twenty- 

 four hours, the coagulum being later dissolved. After about forty- 



