59 



137 



also develops abundantly in freshly made F^ninuMillia! ciieese, whert" tlie temperature 

 in the press only sinks slowly from 50° — 35°. 



In a state of good vitality, it is not certainly killed until 8(1°. It grows most rajjidly 

 at 40° — 45°, and develops as a rule also at 50°. At indoor temperature, the growth is 

 mostly slow, but we have met with strains which develo])e(l even at 5°. 



Sireplococciis Ihcnnoplnlus is almost as ditïicult to keep alive as Sc. inastilidis, unless 

 a passage of milk be introduced between the inoculations from agar to agar. It grows 

 best in milk, where it can as a matter of fact form more acid than .Sc. cremoris. On arti- 

 ficial substrates, the power of souring milk is soon reduced, but may also easily be rege- 

 nerated by frequent transference from milk to milk, always provided that it has not 

 been altogether lost. Several strains can form thick capsules in milk, or even actual slime. 

 We have never encountered any marked power of dissolving casein. As regards its attitude 

 to the various sugars, Sc. Ihennophilus dilTers from Sc. inaslitidis in its slight fermentation 

 of maltose, and from Sc. cremoris in tlie strong fermentation of saccharose (when the ni- 

 trogenous nourishment is satisfaclory). Sc.tliermopliilus is also characterised by a generally 

 slight fermentation of mannose, and by the fact that it never attacks salicin. 



A characteristic feature in Sc. thcrinophilus (PI. X — XII) is the fact that it forms 

 longer chains near the optimal temperature (at 45°) than at lower temperature (at 30°). In 

 broth, therefore, it always forms typical flakes at 45°, but by no means always at 30°. In 

 milk, it forms at 45° short chains, generally With irregular segments (disproportionately 

 large spheres and Woodlice); at 30°, many strains only ajjpear as diplococci. On solid sub- 

 strates, it is even more irregular than .Sc. cremoris. It does not grow on AG. In stab cul- 

 tures, it exhibits, like .Sc. cremoris and mastitidis, no trace of surface growth, whereas 

 Sc. laclis may under favourable conditions grow slightly about the stab. 



Streptococcus bovis (Table XVIII) is the most common streptococcus in cowdung. 

 It can as a rule stand heating to 60°, but not to 65°. It thrives best at 35°, and does not 



Table XVIII. 



No. 



Streptococcas 



bovis 

 isolated from: 



Source of 

 nitrogen 



[Glycerin | 



Xylose 



1 Arabinose 1 



Rhamnose 1 



1 Sorbite | 



j Mannite 1 



Lævulose 



Dextrose | 



Mannose 



Galactose | 



Saccharose 



Maltose | 



Lactose j 



Raffiuose 

 Inulin 

 Dextrin 



J = 

 2 



Time of 

 curdling 



Amount 



of acid 2 



ilk 



»/o af 

 Total N. 



SN iDN 



1 



Bovine fæces 2 



W 

 C 







0,2 





 0,2 



1,6 

 2,7 







0,5 







0,2 







«,= 



1,6 



3,2 



2,3 2,3 



3,6 3,4 



1.6 



2,5 



2,0 

 3,4 



2,7 



3,6 



2,5 



3,6 



!;' 2,3 -3,4 1,8 

 3,8 1 3,8 .3,6 4,3 3,6 





1 



6,3 



10,8 



r— 



5,8 



2 



i 



w 

 c 





 0,20,2 



0,7 

 3,4 





 0,2 



f 2,01,8 2,011,4 

 0,2 0,2 1 4,3 4,1 3,7 4,1 



1,82,0 2,3 

 4,14,5 4,1 

 3,2'4,1475 





 4,7 

 4,^5 



2,0 

 5,0 5,0 



2,5 1,6 

 5,0 4,7 



3 



5,9 



11.7 



5,8 



3 



5 





0,5 







3,6 



0,2 

 0,4 



0,2 

 0,2 



0,2 1: 2,5 3,4 2,0 

 0,2 |j 3,2 2,9 2,7 



3,8 



4,7 4,1 





6,8 



14,9 



5,2 



4 



Calf fæces 2 





0,4 



0,2 



2,5 



2,3 



2,3|2,7'3,4 



4,7 



.5,04,5 4,5 8,2 





6,1 







5 



Fæces 2 



w 

 c 





 0,5 



0,1 

 0,5 



0,2 

 0,7 



0,1 

 0,7 



1 0,5 0,9 1,0 

 0,7 0,5 il 3,4 3,2 3,6 



0.6 

 2,0 



^1,0'(),60,6 

 2,9 2,9 3,2 



T 

 0,5 



1,4 Ö,5T 1,1 

 2,91,4 0,5 3,2 





5,0 



15,5 



8,6 



6 



Calf fæces 6 





0,2 



0,2 



0,2 



1,4 



0,2 0,5 1 4,7 4,7 5.4 4,1 



5,0 5,0 4,5 4,3 



1,61,1 



1,8 3,8 





5,0 







7 



6 













0,5 



0,2 



0,5l0,2 1,5,9 6,5 4,31.5,0 il 5,6,5,2 



5,0!6,1 



0,7 5,0l5,6 5,0 



2 



7,7 



8,3 



5,2 



grow at 22° or under, and does not therefore normally develop in cow milk. In a freshly 

 isolated state, all strains grew at 45° ; later on, they would hardly grow at 40°. Its tempéra- 

 is* 



