65 



143 



tiiiguished by being ab'e to ferment some arabinose, raflinose, inulin and starch, was a 

 pronounced streptococcus. No. 1 — like most of the gelatin-liquefying bacteria — lique- 

 fies AG more strongly than SG, ■whereas the reverse is the case with Nos. 2 and 3; No. 

 2, indeed, does not liquefy AG at all. Sc. liquefaciens has shown no tendency to lose its 

 peptonising power, and its power of fermenting sugars is no less constant than that of Sc. 

 glycerinaceus, which is apparent, inler alia, from the fact that Lhe Xo. 1 strain, which is 

 now 25 years old, ferments the same sugars with the same degree of intensity as freshly 

 isolated strains. Nos. 1 and 5 are powerful inosite fermenters. 



Remaining Saprofytic Streptococci (Table XXIII). Of the streptococci which we 

 have investigated, there are eight now left, of which no less than 6 are derived from 

 cowdung (three of them, moreover, from the same cowdung) which cannot properly be 

 placed under any of the foregoing species, and which on the other hand have not suffi- 

 cient qualities in common to permit of their being taken together as a new species. In all 



Table XXIII 



No 



Streptococci not 

 to be ranged in 

 the before men- 

 tioned groups 

 isolated from 



1 Source of 

 1 nitrogen 



1 Glycerin 



r Xylose 



Arabinose 



Rhamnosc 



Sorbite | 



n 



: 



1 Lævulose 1 



1 Dextrose | 



Mannose 



Galactose 



' Saccharose | 



o 





o 



et 



ce 



1 Inulin j 



a 



V 



Q 



J= s 



II« 



1 



W6C 

 OC 



Amount of 1 

 acid ~ 



lilk 



"io of 

 Total N; 



SN DN 



1 



Bovine fæces 2 



C 



1,1 



o.s 



ô.o 



2,7 



2,9 









'<() 







4,1 



1,1 



0,7 



0,2 



.3,6 



3,8|4,I 



2 



5,2 



1,8 

















2 



» 2 



C 



1,1 





1.7 





"2,5 



2,5 



3,4 











4.:; 



3,(5 



0,7 ' 



0,2 



1,'? 



0,9j3,2 



3 



5,6 



0,4 



-^-0,3 



3 



» 2 





0,9 



1/. 











1.7 



1,5 



4.7 





iA 



4,1 





:u 



11.4 





(\5'2,5 



2 



7»4 



2,1 



-r-0,3 



4 

 5 



Sourcabbage 2 >) 





n,9 





l.n 









4.r> 



5,3 



4.7 



.3,6' 



4,3 











4.11 



1.6:4,7 



1 



6,4 







^ 1,5 



Bovine fæces 5 



C 



1,4 



4,3 



4,1 



0.: 1 

























4,1 



4,r5,2 



2 



7,0 







6 



» 4 



c 



0,7 



4,5 



5,0 



1,0 

 ^0 





:;.i 





.■.,-1 



r<.\ 







1." 



■-'.(1 



",3 



4,1 



4,1 



5,2 



2 



7,0 



3,9 







7 



Kefir 2 



w 



c 



0,3 

 



1,6 

 3,4 



0,6 

 0,5 





 0,2 

 0,3 



1,^ 

 3,6 



3,6 

 7,0 



3,2 

 6,8 



2,3 

 6,3 



5,4 



3,4,2,6 

 6,5j6,3 



3,2 

 6,5 



u 



0,5 







0,2 



4,7 



G 



4^ 



1 



7,7 



14,1 



5,7 



8 



Bovine fæces 6 



G 



0,9 



5,9 

 0,3 



0,5 



0,5 



0,2 



5,0 



5,3 



5,0 



4,3 



5,4j5,0 



4,5 



2,9 



0,5 



2,0 



0,7 



4,3 





2,3 



1,7 



2.2 



') German; Sauerkraut. 



probability, we have here several new species but we know as yet too few strains of each 

 to furnish material for an estimate as to which of their ({ualities are essential and which 

 are not. 



No. 3 grows best at indoor temperature, the remainder at 30°. With the exception 

 of No. 7, which still grows well at 45°, none of these bacteria will develop at temperatures 

 over 40°. In their relation to the sugars, and to common salt, the two first strains resemble 

 the sorbite-fermenting strains of Sc. fæciuin, but differ therefrom by the low maximal tem- 

 perature. No. 1 further difïers in its comparatively strong fermentation of starch, in 

 which respect it resembles strains (4), 5 and 6. A transition form to these last is presented 

 by No. 3, with its power of fermenting both xylose and arabinose. Of pentoses, No. 7 

 ferments only xylose (and, like Nos. 1 and 2, rhamnose) and No. 8 ferments neither pen- 

 toses nor alcohols, but, like Nos. 3 and 6, rafîinose. 



D. K. D. Vidensk. Selsk. Skr., naturvldensk. og matliem. Afd., 8. Række. V. 2. 19 



