The Lactic Acid Bacteria, Arranged According to Their Habitat. 



The species are arranged after the frequency of their occurrence. 



1. Mash, at temp, over 50°. 



Tbm. cereale. 



2. Sour Dough. 



Sbm. planlaniin, Bbin. breve and Be. bovis (dividing in two directions). 



8. Souring Potatoes.') 



At first, chiefly Be. bovis, Be. arabinosaeeus, Se. fæcium, Bbm. breve and Bbm. longuni. 

 Later, chiefly Sbm. plantaruin (xyh)se-fermenting) and betabacteria. 



4. Sour Cabbage. 



At first, chiefly Be. arabinosaeeus, more rarely Be. bovis. 

 Later, chiefly Sbm. planlarum. 



5. Souring Beets and Diffusion Slices. 



Be. arabinosaeeus, Sbm. planlarum, Bbm. longum (and Mbm. mesenlerieum). 

 (In rotten beets we find, besides mould fungi and pectin-fermenting plectridia, aero- 

 genes bacteria and Be. arabinosaeeu.s). 



6. Human Fæces. 



Microbacteria, Bael. bifidum. Se. fæeium, betabacteria, .SV. glyeerinaeeus (and .Sr. 

 liquefaciens). 



The great bulk of the intestinal flora of sucking infants consists of true lactic 

 acid bacteria, whereas in adult human beings, as in adult animals, it is, as we know, com- 

 posed of coli and butyric acid bacteria. 



') Tlie mass investigated was a mixture of raw and boiled potatoes which had been stored in 

 cold (Ij or warm (2) state. The investigation was made partly a couple of months after storage (I), and 

 partly when it was taken out of the pits in March ill . The figures quoted are used in the tables 

 under the finding place of the separate strains 



