63 



141 



Table XXI. 



No. 



Streptococcus 

 giycerinaccus 

 isolated from 



Source of 

 nitrogeo 



1 Glycerin 1 



1 Xylose 1 



Arabinose | 



Rhamnose | 



1 Sorbite 1 



i\ 



_o 

 's 



>■ 



Dextrose 



1 Mannose j| 



1 Galactose | 



1 Saccharose | 



Maltose | 



1 Lactose {| 



1 Raffinose || 



1 Inulin j| 



j Dextrin 



i Starch 1 



1 Salicin | 



Time of 

 1 curdling 



Amount 

 of acid 



lilk 



"/o 

 Tot 



SN 



of 



al N. 

 DN 



1 



Dairy cheese 

 5 R 

 1 month 



W 



1,5 



•2,5 



1,9 

 0,5 

 2,7 



0,4 







1,8 



2,3 



4,3 



4,7 



3,74,3 



6,5'8,3 



4,1 

 6,5 



2,6 

 5,4 



0,5 

 0,5 



3,4j2,9 

 6,5 5,9 



0,1 



0,2 









 



0,2 



2,7 



0,2 



5,9 



3 



5,4 



5,3 



0.3 



2 



Dairy cheese 

 5 R 

 4 months 



W 

 C 



1,5 

 2,5 



1,9 

 0,5 

 2,7 



0,4 

 



2,3 



2,5 

 4,5 



2,3 

 4,7 



3,8 

 6,5 



4,3 



4,1 



7,0 



2,5 



5,2 



0,5 

 0,7 



S,4 



6,1 



:ii 



2,9 

 5,6 



0,2 

 0,2 



3,4 







5,9 



3 



5,2 



4,3 



-h0,6 





Dairy cheese 



w 



1,512^0 



0,7 





2,3 

 4,3 



2,5 

 5,0 



3,7 

 7,7 



4,3 

 7,9 



J 



7,2 





0,4 

 0,7 



0,5 



0,5 











4 7 







3 



9 R 

 1 montli 



c 



iO,5 

 2,5:1,1 





 



2,0 







0,.J 





2,5 



0,2 



5,9 



4 



0,3 







4 



Dairy cheese 

 9 R 

 3 months 



w 

 c 



1,6!1'8 

 0,8 



2,52,7 



0,1 







2,0 



2,3 

 4,5 



2,4 



5,0 



3,7 

 7,7 



4,1 

 7,9 



4,3 



5,4 



2,9 3,8 2,7 0,5 

 7,0 6,5i5,9 0,5 







0,5 



2,7 







6,1 



4 



5,0 



3,4 







5 



Faeces from 

 bottle fed 

 child I 



c 



2,3 







0,5 



1,4 



3,8 



3,8 



6,3 



i 



6,5j7,8 



4,1 



5,2j6,l 



5,2 



0,9 



0,2 



2,9(),5 



5,6 



11 



4,7 







6 



Dairy cheese 

 1 P 

 3 months 



w 

 c 



^1,8 

 2,7 



0,4 

 

 



0,4 

 Oll,l 



2,3 

 3,4 



2,3 

 4,5 



3,6 

 7,9 



4,2 



7,-1 



3.8 





3.2 



3.(1 



2,60,4 

 5,4 0,7 







0,5 



2,7 







5,0 



9 



3,6 



0,8 



0,8 





Surface of the 

 Camembert 

 cheese 4 



c 



2,4 



0,7 



1 



1,4 





1 



3,2|3,4 



5,5 



5,4 



5,2 



3,4 



3,2 



4,73,7 0,8 



0,6 



2,5 



1,0 



4,6 



6 



4,3 







Sc. glycerinaceus always takes several days to coagulate milk at 30°, and it has like- 

 wise no pronounced power of attacking casein. It grows better in sugar broth, and grows 

 not only, as mentioned, in sugar-free gelatin, but also in sugar-free broth, so that it 

 is capable of developing in cheese after the lactose has been fermented. As a powerful 

 fermenter of glycerin, its growth in cheese is furthered by the fat-splitting process which 

 there takes place. It ferments not only glycerin, but also other alcohols, such as mannite 

 and sorbite, and even shows some indication of fermenting dulcite. Still more remarkable 

 is the fact that some strains (3 and 4) can form up to 27oo lactic acid from inosite. 

 It always ferments rhamnose, and often xylose. The bacteria coming under this head 

 have shown a remarkably constant power of fermentation with all sugars, except the 

 pentoses, a perceptible decline being here observed during the years we have had them 

 under cultivation i) ; we are therefore also disinclined to attach great importance to the 

 difference in power of fermenting xylose shown by the strains investigated. In contrast 

 to the remaining strains, Nos. 1 and 2 have an extremely slight fermentation of saccharose. 

 As regards the polysaccharides, dextrin is the only one which Sc. glycerinaceus ferments 

 to any considerable degree. 



M The quantities of acid noted in the tables were in W derived from the freshly isolated cultures, 

 wherefore there is sometimes a higher fermentatio of pentose in W than in C. 



