ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 
161 
water by Pere’s method, in which procedure carbolic acid is added to 
the bouillon. 
Micrococcus cyanogenus.* — Messrs. L. H. Pammel and R. Combs 
obtained Micrococcus cyanogenus from a culture of B. aromaticus in milk. 
Within three or four days, the milk assumed a blue colour. M. cyano- 
genus is a small aerobic coccus which liquefies gelatin. The growth on 
agar is white, with faint blue colour. The blue colour imparted to milk 
disappears later on, and the milk is coagulated. In twenty-five days the 
coagulated milk is liquefied. No colour was developed on Dunham’s 
pep ton. 
Termobacterium Aceti.f — Herr A. Zeidler describes a bacterium 
Termobacterium aceti, the first prominent characteristic of which is its 
power to convert alcohol into acetic acid. Morphologically and cul- 
turally it resembles the Termobacteria as described by Cohn, except that 
it has a great tendency to produce involution forms. Its vitality is less 
than that of most acetifying bacteria, and it does not appear to have any 
particularly harmful qualities as far as brewing is concerned. 
* Proc. Iowa Acad. Sci., iii. pp. 135-40. See Centralbl. f. Bakteriol. u. Para 
sitenk., 2 te Abt., ii. (1896) pp. 764-5. 
f Centralbl. f. Bakteriol. u. Parnsitenk., 2 te Abt., ii. (1896) pp. 729-39. 
1897 
M 
