ALKALI-FORMING BACTERIA FOUND IN MILK. 
Table 9. — Fermentation of the alcohols — Continued. 
19 
Culture No. 
Ethyl, grams per 
liter. 
Propyl , grams per 
liter. 
Amyl, grams per 
liter. 
Man- 
nite. 
Gly- 
10 
5 
3 
10 
5 
3 
10 
5 
3 
123 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
-1- 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
- + 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
124 
125 
126 
128 
130 
131 
132 
133 
+ 
134 
135 
136 
137 
138 
139 
140 
141 
143 
145 
146 
147 
303 
309 
314 
317 
319 
321 - 
322 
325 
326 
353 
354 
356 
361 
362 
37 
48 
15 
43 
48 
43 
24 
9 
16 
5 
3 
Note. — Nofermentation in the following alcohols— methyl, dulcite, adonite. 
It is evident from these results that the polyatomic alcohols ado- 
nite, dulcite, mannite, and glycerin are satisfactory sources of carbon 
for the alkali-forming group of bacteria and were of no particular 
value in the study of the bacteria under discussion in this paper. On 
the other hand the mono atomic alcohols ethyl, propyl, and amyl 
were fermented by a larger number of cultures, and while the fer- 
mentations were relatively slight it is believed that they may be of 
some value in further studies of the alkali-forming bacteria. 
FERMENTATION OF SALTS OF ORGANIC ACIDS. 
It has been shown previously in this paper that the alkaline reac- 
tion in milk produced by the alkali-forming organisms was due to the 
oxidation of the salts of citric acid. Since these bacteria can ferment 
the salts of citric acid it seemed quite probable that other organic- 
