FAMILY BACILLACEAE 769 



ffff. Red pigment formed in potato mash, 

 g. Indole not recorded. 



49. Clostridium venturelli. 

 ee. Gelatin, or glucose gelatin, liquefied. 



f. Red to orange-red pigment formed, especially in starchy 

 media, 

 g. Indole is not formed, 

 h. Stormy fermentation of milk. Clot slowly softened. 



50. Clostridium roseum. 



hh. Slow, spongy coagulation of milk. Clot slowly digested. 



51. Clostridium chromogenes. 



ff . Yellow-orange pigment formed in various media, 

 g. Indole is not formed. 



h. Milk actively coagulated, not stormily. Clot is not 

 digested. 



52. Clostridium felsineum. 

 aa. Spores terminal. 



b. Spores oval. 

 c. Rods distinctly swollen at sporulation. 

 d. Non-motile. 



e. Gelatin, or glucose getamin, no liquefied, 

 f. Deep red pigment formed on potato slants. 



53. Clostridium carbonei. 

 Typical fermenters of cellulose. 



I. Do not characteristically produce distinctive pigments, 

 a. Spores terminal. 

 b. Spores distinctly oval to ellipsoid. 



c. Rods distinctly swollen at sporulation. 

 d. Motile, 

 e. Gelatin, or glucose gelatin, liquefied. Ferments a variety of 

 carbohydrates, other than cellulose, after prolonged cul- 

 tivation. 



54. Clostridium spumarum. 



ee. Gelatin, or glucose gelatin, not recorded. Carbohydrates, 

 other than cellulose, not fermented. 



55. Clostridium, werneri. 

 bb. Spores spherical, or nearly so. 



c. Rods distinctly swollen at sporulation. 

 d. Non-motile. 



56. Clostridium cellulosolvens . 

 Characteristic pigments produced in certain media. 



a. Spores terminal. 

 b. Spores distinctly oval to ellipsoid. Rods distinctly swollen at 

 sporulation. 



57. Clostridium dissolvens. 



bb. Spores spherical, or nearly so. Rods distinctly swollen at sporula- 

 tion. 



58. Clostridium omelianskii. 



