57 



135 



Streptocotciis mastitidis (Table XVI). This bacterium, which is also called Sc. 

 agaladiae, produces mastitis in animals and man, but does not appear lo be otherwise 

 pathogenic^). 



Table XVI. 



No. 



Streptococcus 

 mastitidis 



isülali-cl from: 



1 Source of 

 1 nitrogen 



! Glycerin 



Xylose 



1 Arabinose 



1 Rhamnose 



! Sorbite 1 



Mannite | 



Lævulose | 



Dextrose 1 



\I. mil. ISC 



1 Galactose | 



2 

 tt 



JZ 

 u 

 o 

 eg 



1/3 



j Maltose 



1 Lactose | 



Raffinose 



Inulln I 



h.xlrin 



1 Staroh 1 



Salicin 1 



2-a o a 

 H o , •< ° 



k 



% 

 Tot 



SN 



of 



a IN 

 DN 







Fæces 1 



C 







0,5!o,5'o,5 



0,5 



0,5 



4,1 



3,8 



3,6 



2,5 



3,6 



3,6 



3,6 



0,f 



0,9 



1,6 





3,8 



2 



5,6 



2,6 







1 



2 



Milk from wo- 

 man with breast 

 inflammation 



w 

 c 



1,1 

 2,3 







 0,2 







0,5 







0,2 







0,5 



2,7 

 5,9 



2,5 

 6,3 



2,7 

 5,0 



0,9 



3,2 



2,3 

 5,2 



2,0 

 5,4 



2,5 

 5,2 







0,7 







0,5 



1,1 

 2,5 







2,9 

 



1,4 



2,3 

 4,1 



4 



5,0 







Milk from a cow 

 with udder 

 inflammation 

 (Denmark; 



w 

 c 







0,5 





 





 0,2 





 





 





 



2,0 

 5,0 



1,4 

 5,6 



1,6 

 5,0 



0,7 

 3,6 







5,6 



1,8 

 4,7 



1,1 

 5,2 





 





 



1,1 

 2,3 







1,8 



2 



5,4 



1,6 



1,9 



.3 



Milk fi oni a cow 

 with udder 

 inflammation 

 (Hungary) 



w 

 c 







0,5 



1 





 





 





 





 





 



2,0 

 7,0 



2,9 

 6.8 



1,8 

 5,6 



1,8 

 3,2 



0,1 



6,3 



0,6 

 5,0 



2,3 

 6,5 





 





 





 





 



1,0 



.3 



2 



4,5 



2,8 



1,9 



It is killed by a quarter of an hour's heating at 60°. Though thriving best at blood 

 heat, it grows very slowly even at 40°. It develops both on AG and SC at ordinary in- 

 door temperature, but growth ceases at 15°. 



Sc. mastitidis, like .Sc. cremoris, thrives especially well in milk. It requires, however, 

 at least two days at 30° to curdle it, and rarely forms more than ^^°joo lactic acid. Its power 

 of attacking casein is perceptibly slighter than that of Sc. cremoris. It is best distinguished 

 from the latter form by the fact that with a good source of nitrogen, it will ferment sac- 

 charose and maltose almost as powerfully as lactose. In a freshly isolated state it 

 also ferments dextrin and starch, and — a very characteristic feature — forms an orange 

 deposit in the starch tubes after about ten days. This feature was observed both in tiie 

 Sc. mastitidis of woman (No. 1) and that of the cow (No. 2) which renders it likely that they 

 are entirely identical. After long-continued re-inoculation in artificial substrates, Sc. ma- 

 stitidis gradually loses the power of fermenting starch, and then the i)oWer of attacking 

 dextrin: after a while, also, it becomes weaker in its action upon cane sugar and maltose, 

 if indeed it has not died before reaching this stage, as it is difficult to keep alive. It can 

 also altogether lose the power of souring milk. Strain No. 3 was already on the decline 

 when we received it from Dr. Grat/., of Hungary. Gradually, as the power of fermenting 



') Strain 1, which I had isolated from milk taken from a woman suffering from inflammation of 

 the mammary, appeared, from experiments kindly undertaken for me by Dr. Wilhelm Jensen, to be 

 non-pathogenic, either for mice (subcutaneous and peritoneal inoculation! or rabbits intravenous inocula- 

 tion). The bacterium had, however, produced a serious jaundice in the child, and could be demonstrated 

 abundantly in the fæces, which were perfectly white, and highly acid. Though it was the right breast 

 which was inflamed at the time, the bacterium was far more abundant in the left, which had been 

 inflamed a month before. 



D. K. D. Videnskab. Selsk. Skr., naturvidensk og malhem. Afd.. 8 Række. V. Ï. 1^ 



