124 



46 



Table XIII b. 



Table 

 No. 



Species of bacteria 



No. 



Millions 01 



cm.^ iu the 

 not heated 

 culture 



Amount of bacteria pr. cm^ after hour's heating to: 



60° 



65° 



70° 



75° 



80° 



85° 





Betacoccus arabinosaceus . . . 



8 



105 



6000 



u 



















XXV j 









II 



100 



6000 































12 



140 



200 



Q 



Q 



U 











XXVI ^ 







bovis 



33 



120 



Q 



A 



ri 



u 



















42 



100 



5000 





u 

















Tetracocciis casei 



5 



not counted 





abundant 



60 



Q 







Q 



XXVII 1 









6 





























7 



* 







KIS tnai at pd 



1700 















9 







on 



















i 









11 



6 





800 















XXVII 







mycodermatus. . . 



31 



6^ 





40 



20 











1 1 





Microbacterium lacticnm. 



3 



31 



* 



abundant 



abundant 



abundant 



20 















4 



64 











1200 



u 



XXXII 1 









g 



23 











lest thai at 75° 



20 











6 



70 



* 







710 



200 







XXXII 







mesentericum 



7 



Op 



> 



1/tnn 



IIUU 



Q 















XXXII { 







flavum 



8 



1,6 





abundant 



17000 





















9 



0,5 







OQQQQ 



5000 













Streptobacteriiim casei 



2 



58 





600 



60 



Q 



















4 



40 



» 



abundant 



80 



n 

 u 



















8 



15 



* 



160 



180 















XXIX 









11 



21 





abundant 



300 



















13 



20 

































23 



21 





5200 















0. 









» 



24 



58 



> 



40 



























34 



47 































plantarum 



5 



8 





100 



200 















XXX j 









6 



10 





200 



120 























14 



8 



320 































30 



16 



240 

























Betabacteriiim breve 



3 



10 



abundant 



abundant 



140 















XXXI 









6 



not counted 





120 



80 



9 



















10 



1 





1500 



300 













XXXI 







longum 



32 



15 





680 



660 













V. other important Features. 

 The expert in fermentation physiologj- should, in the identification of micro-organisms, 

 lay most stress upon the phenomena of fermentation; the medical bacteriologist, on the 

 other hand, will attach more importance to questions of agglutination and immunity. 

 The latter are of but slight interest to us here, but an investigation into the agglutination 

 of the lactic acid bacteria would doubtless in many cases have supported the results of 

 our research. Barthel, for instance, has succeeded in sho>\ing, with regard to the ther- 

 mobacteria, that the species established by us, Tbm. laclis, Thin, helvelicum and Tbin. bul- 



