196 



118 



any rate be necessary to restrict their meaning .By streptococci, for instance, we understand 

 cocci which divide in one direction and form dextro-lactic acid. Cocci which divide chiefly 

 in one direction, and form lævo-lactic acid, we have called betacocci,from their being 

 most frequently found on beets. In the older bacteriology the generic name Diplococcus 

 for streptococci, which fall aWay at once after division has already been rehnquished; 

 similarly also, the generic name Micrococcus should be discarded for sarcinæ without cohe- 

 rence. The cocci Which divide in several directions, and form lactic acid, we have given 

 the generic name Telracoccus. Micrococci and sarcinæ which do not form lactic acid lie, 

 of course, outside the scope of the present work. 



45. On the basis of the present investigations, we have succeeded in dividing the 

 true lactic acid bacteria into 5 genera and 22 species. To these should further be added 

 Baclerium bifidum, which from the true ramification of the cells occupies an exceptional 

 position. Our system of division will be seen from the table on p. 106 — 107. Here is 

 also put down the group B (with 2 genera and 8 species) of related bacteria, which 

 cannot, however, be reckoned among the true lactic acid bacteria; they only mark the 

 boundary on the one side, as the coli and aerogenes bacteria mark the boundary on 

 the other side. 



46. Simultaneously with these investigations, we have made experiments with a 

 view to utiUsation of the isolated species. It was found that by inoculating of cabbage 

 with Be. arabinosaceus and Sbin. plantarum, an excellent sour cabbage was obtained, and 

 it was also found that most important l)acteria in the ripening of the not strongly heated 

 cheeses are Sbm. casei together with Sc. lactis and Sc. ciemoris. In the case of some few 

 varieties of cheese, Tc. liquefaciens is doubtless also of importance. It has been shown in 

 previous works that Tbm. helveticiim ranks first in importance for the cooked hard cheeses. 



