138 



60 



ture interval is thus comparatively narrow. Two divergent forms from calves' dung 

 (Nos. 6 and 7) did, however, grow both at the temperature of the room, and at 50°. 



Sc. bovis grows well in milk, and attacks casein. It is a pronounced starch-fermenter, 

 and will — with good sources of nitrogen — also ferment inulin and raffinose. An excep- 

 tion is formed by the strain derived from the human intestine (No. 5) which neither fer- 

 ments starch nor rafîinose. Sc. bovis ferments no alcohols. The typical strains from cow- 

 dung ferment arabinose. 



In Gram-stained cowdung (PI. XIV) Sc. bovis appears in the form of chains with 

 comparatively broad segments. In milk, the chains are generally short, and surrounded 

 by a thick capsule (PI. XIII, No. 3). No. 5 formed in all substrates long thin chains, but 

 has also capsule in milk (this is not apparent with the Gram process). 



Streptococcus inullnaceus (Table XIX). This bacterium may be found in almost 

 all sour milk when spread on inulin gelatin stained with litmus. It is killed by heating 



Table XIX. 



No. 



=J 



Streptococcus 

 inulinaceus 

 isolated from: 



nilr,.(ioil 



, Xylose 



Arabinose 



! Rhamnose 



Sorbite | 



Mannite 1 



Lævulose 

 Dextrose 



Mannose 1 



Galactose | 



Saccharose 



1 Maltose 



l.aclo.sc 



1 Raffinose 



Inulin I 



Dextrin 



—J 



C/3 



1 > 



Time of 

 curdling 



Amount 1 

 of acid l.^ ] 



ilk 



"lo of 

 Total N. 



SNIDN 



1 



Bovine fæces 2 



C 



1 



o,5;o.2 



0,5 



0,7 







1,8 



3,43,4 



.V 



- 

 1,6 





2,3 



2,9 



1,1 



2,3 



— 1 

 1,6 



1,8 



2,9 



3 



3,6 







2 



» » 2 





0,5 1,6 





0,5 



0,7,2,3 



4,5 4,5 



4,3 





3,8 



3,8 



3,6 



1,8 



3,2 



2,3 

 34 



0,9 

 2,0 



3,2 

 3,2 



2 



.5,9 



0,5 



-f-0,5 



3 



>, 2 





0,5(1,8 



0,5 



0,5 



2,0|2,5 



5,0^3 



3,8 



i] 



4,3,3,8 



3,8 



2,9 



2,3 



2 



4,7 



i 



4 



Sourmilk 7 



w 

 c 



0,2 

 0,22,5 





 







Oi 

 0|0,9 



2,52,3 

 7,0i6,3 



2,7 

 6,8 



1,4 

 5,0 



"1,612,5 

 5,916,3 



1,41,6 

 5,9 5,4 



1,6 

 4,7 



1,8 

 4,3 



1,1 



1,6 



l78 

 2,9 



2 



5,6 



1,0; 



-=-0,7 



5 



6 



Z 



0,5j 

 0,7;2,3 





 





 



1,1 



013,8 



2.3 2,Ö!3,.3jl,l 



5.4 5,4 5,6 4,1 

 ^5 2,3 2,9 2,3^ 



2,0)2,0 

 6,15,6 



2ß 1,8 

 5,4 5,4 



"2,0 

 ^4,3 



1,6 

 3,2 











1,6 

 3,4 



2 



5,6 



0,8 



0,1 



6 



4 



w 



! 









1,8^ 





2,41,8 



2,1 









2 



5,2 



lO.7 



-=-0,3 

 -T-0,3 

 0,6 



7 



8 



» 2 





0,8il,7 











2,0 



2,7 2,5 



2,7 2,3 



2,52,5 



2,4,2,0 



2,3 









2 



5,9 



0,1 



'4,7' 



Chinese hen's egg 



c 



2,5 2,5 



2,5 





0,7 1 3,2 



4,5 4,7i4,5,4,0 



4,15,014,5,2,9 



2,7 



2,7 



1,1 



4,1 



2 



4,7 



to 60°. Its optimal temperature is 30°, and it thrives well at indoor temperature, may 

 indeed grow at 5°. Nos. 2 and 3 do not grow at 40°, whereas the others do at 45°. It is 

 difïicult to keep alive. 



Sc. inulinaceus differs from Sc. bovis in not attacking casein and in fermenting inulin 

 and raffinose, even with W as source of nitrogen. It often ferments starch and mannite 

 (No. 3 even sorbite). All strains with the exception of No. 1 will, with suitable nitrogenous 

 food, ferment xylose. One strain (No. 8) which was found abundantly in some dried white of 

 egg (hens egg) from China, was also found to ferment arabinose and glycerin^). 



Sc. inulinaceus forms for the most part short chains on all substrates. It has no cap- 

 sule in milk. On agar streak, the cells are often markedly elongated. In stab cultures, there 

 is no indication of surface growth. 



') The East Asiatic Company, of Copenhagen, made some experiments in China with a view to 

 the production of dried eggs When concentrated in a vacuum at 30° — 40° the white of egg turned to 

 a slime, which held the water very strong!}'. In this slime, we found the above-mentioned inulin- 

 fermenting coccus, together with a coli form. Tliese bacteria do not appear, however, to be responsible, 

 either separately or together, for the slime formation. 



