1907.] 



Bacteria of the Typhoid-coli Group, etc. 



331 



At least six tubes of each glucoside medium were examined, the period of 

 observation extending over four weeks. 



Of the 49 glucosides examined, the following showed no reaction which 

 could be ascribed to fermentation : — 



Ononin. - Jalapin. 



Ericolin. Scammonin. 



Colocynthin. 



Plumierid. 



Absynthin. 



Quercitrin. 



Hesperidin. 



Convallarin. 



Quabin. 



Scopolin. 



Frangulic acid. 



Smilacin. 



Condurangin. 



Convolvulin. 



Digitalein. 



Helleborein. 



Cy clam in. 



Apiin. 



Hederaglucoside. 



Tannin. 



The glucoside plumierid gave a dark green coloration with B. capsulatus 

 and to a less extent with B. lactis aerogenes, B. cloacce, and B. pneumonice, but 

 no real fermentation was observed. 



The remaining 27 glucosides showing some degree of fermentation with 

 one or more of the test micro-organisms were as follows : — 



Euonymin green. 



Euonymin brown. 



Iridin. 



Senegin. 



Coniferin. 



Arbutin. 



Salicin. 



Syringin. 



Quillajinic acid. 





Periplocin. Populin. 



Cathartinic acid. Camellin. 



Amygdalin. Globularin. 



Sapotoxin. Cerberid. 



Saponin. Baptism. 



Bryonin. Coronillin. 



Convallamarin. Gratiolin. 



Digiralin. Adonidin. 



Strophanthin. Phloridzin. 



In addition to the 18 test bacteria mentioned above, experiments were also 

 carried out in the glucoside media with 26 other members of the typhoid- 

 coli group. The latter cultures were isolated in the London Hospital from 

 cases mostly of cystitis and colitis. 



The results obtained with the whole 44 bacteria are set forth in the 

 accompanying table, the type cultures are distinguished by an asterisk. 



The sign + indicates a positive reaction, the sign — indicates that there 

 was no change in the glucoside under observation. Vacant spaces indicate 

 that no tests were made, the quantities of glucoside available being 

 insufficient. " A " is used to denote acid formation ; ■' G " gas formation. 



In the table it can be seen that the bacteria have been subdivided into 

 seven sub-groups according to their fermentative action on glucose, lactose, 

 dulcite, and saccharose. , 



VOL. LXXIX. — B. 2 B 



