GENERAL BACTERIOLOGY 



87 



papillate; echinulate (Fig. 24, 2) ; effused (Pig. 24, 4) ; villous; 

 plumose; arborescent (Fig. 24, 5). 



X>. 





1 .•.'-.*;'.;'.■'.;•■' 



Fig. 24. Types of Streak Cultures; I, Filiform (B. coli); 2, Echinulate (Bact. acidi- 

 lactiei); 3, Beaded (Str. pyogenes); 4, Effuse (B. vulgaris); 5, Arborescent (B. mycoides)- 



2. Size ; in millimeters. 



3. Surface elevation. 



4. Topography of surface. 



5. Color. 



6. Consistency. 



7. Changes in medium. 



Same as plate cultures. 



Bouillon Cultures. 



1. Condition of fluid : cZear; c^owdeci, degree of , does or does not 

 clear on standing. 



2. Alembrane: wlten formed; color; consistency; structure. 



3. Sediment: amount; color; character; whether compact or 

 flocculrnt ; on agitation appears granular, flaky or viscid. 



4. Keaction. 



Milk Cultures. 

 I. Citrd formed: 



1. Time required to curdle. 



2. Character of curd: hard or soft; massed or in fragments; 

 changed or not on boiling. 



3. Whey: amount; transparent or turbid. 



4. Keaction : effect on litmus. 



5. Digestion: time required; solution complete or incomplete; 

 reaction; character of solution, clear, or cloudy. 



6. Gas bubbles. 



7. Odor. 



II. Digestion without formation of curd. 



III. No visible change even after boiling. 



