142 



64 



In this group (PI. XVII — XVIII), we encounter both pronounced diplococci (1, 3, 

 4 and 7) and pronounced streptococci (2, 5 and 6); even strains which appear identical 

 in biological respects (1 and 2, for instance, which were, moreover, isolated from the same 

 cheese) may differ widely as regards their morphological features, the difference here being 

 maintained throughout a period of years. No. 6 (PI. XVIII) forms particularly long, tang- 

 led chains and thus makes a very typical flaked precipitate ui broth. The diplococcus-like 

 forms in streak cultures, and especially at maximal temperature, exhibit markedly pointed 

 cells (No. 4, PI. XVII). 



Streptococcus liquefaciens (Table XXII) liquefies gelatine and peptonises milk 

 strongly, especially when the acid formed therein is neutralised with chalk. Other- 

 wise, in cultural and morphological respects, as well as in its relation to temperature and 



Table XXII. 





Streptococcus 

 liquefaciens 



isolated from 















J 









a 





















Milk 





No. 



ource 

 litroger 



c 

 u 



Pxylose 



Arabinos 



o 

 s 



s 



CS 



o 



lannite 



1 



3 

 > 



lextrosi 



o 



ai 



O 



1 



"Û 



u 



j Maltose 



Lactose 



afflnos( 





Dextrin 



1 Starch 



ISalicin 



Time of 1 

 curding 



nount 

 acid 



»lo of 

 Total N 







o 



JS 

 CC 



en 







Q 



S 



a 



A 



<n 







< 



SN 



DN 



1 



Micrococcus 

 casei amari, 

 Freudenreich 



w 

 c 



2,0 

 3,4 







Ü 



0,6 

 0,1 

 





 



2,5 

 4,3 



2,3 

 3,6 



4,2 

 7,9 



4,3 

 8,1 



4,3 

 7,4 



2,4 



3,8 



3,4 

 6,5 



8,8 

 6,8 



2,9 



5,2 



0,5 





3,6 



0,2 



5,4 



1 



7,7 



82 



34 



2 



Dairy cheese 

 1 P 

 3 months 



w 

 c 



l- 



1,7 

 1,6 



0,1 

 0,5 



0,1 

 0,2 



2,0 



3,6 



2,5 

 3,4 



4,1 

 6,1 



4,4 

 6,1 



4,3 

 5,9 



1,9 

 4,0 



2,3 

 3,4 



3,7 

 5,0 



.3,1 

 4,5 



0,7 



0,7 



2,3 



0,7 



4,5 



1 



6,8 



74 



25 



3 



Dairy cheese 

 5 P 

 1 months 



w 



c 



2,0 





 0,2 





 0,5 





 0,5 



2,9 

 3,6 



2,5 

 3,8 



4,1 

 7,0 



4,4 

 7,0 



4,5 



6,8 



2,4 

 4,1 



2,7 

 3,6 



3,8 

 5,4 



2,9 

 4,7 



0,2 

 1,4 







0,5 



2,9 



0,7 



4,3 



1 



7,2 



81 



28 



4 



Cheese 15 I 



w 

 c 



0,8 

 2,7 



0,1 

 



0,4 

 0,5 





 



2,7 

 5,2 



2,0 

 .5,6 



3,3 

 5,6 



3,6 

 6,5 



t 



.u 



2,2 



3,3 



3,2 

 6,3 



2,4 

 5,6 



0,1 

 0,9 





3,6 

 3,6 







0,5 



5,2 



1 



7,0 



84 



28 



5 







Fæces 6 



c 



2,7 







1,6 



0,9 



4,7 



5,0 



6,1 



6,3 



5,4 



S 





6,5 



5,2 



2,0 



M 



3,4 



1,6 



4,5 



1 



7,0| 





the sugars, it exhibits such complete resemblance to the foregoing species, that it should 

 be regarded as a Sc. glycerinaceus liquefaciens. It is often found in the udders of cows^), 

 and it is more than any other bacterium the cause of premature curdling of milk, or its 

 becoming cheesy in the fermentation test. It curdles milk not only by its proteolytic 

 enzyme, but also by strong acid formation. Owing to the peptonisation, it renders milk 

 and cheese bitter to the taste, and has made itself remarked thereby. Freudenreich. 

 who was the first to isolate it, also called it Micrococcus casei amari^). 



We are in possession of these original cultures (1), which on Agar streak has a micro- 

 coccus-like appearance (PI. XVIII). Strains subsequently isolated, on the other hand 

 (2 and 3) showed elongated cells on Agar. A strain isolated from fæces (5) which was dis- 



•} Rogers and Dahlberg, Journal of Agricultural Research 1914, p. 491. Rurri and Hühl, 

 Schweizerische Milchzeitung 1916, Nos 3—8. 



Landwirtschaftliches Jahrbuch der Schweiz 1894, p. 130. 



