298 
THE PYOGENIC COCCI 
Dible^ divided enterococci into a type organism, and three variants, 
based upon their fermentation reactions, and this classification has been 
rather generally followed. Several other variants are now recognized; 
they are shown in the accompanying table. "^ 
Fermentation Reactions of Micrococcus Ovalis Types. 
Milk 
Man- 
Lac- 
Saccha- 
Raffi- 
Inulin. 
Starch. 
Salicin. 
Hemo- 
clot. 
nitol. 
tose. 
nose. 
lysin. 
Type organism 
+ 
+ 
+ 
+ 
_ 
_ 
_ 
+ 
_ 
Variant I . . 
+ 
+ 
+ 
- 
— 
— 
+ 
+ 
- 
Variant II . 
+ 
- 
+ 
+ 
— 
— 
— 
+ 
— 
Variant III ... 
+ 
- 
+ 
— 
— 
— 
— 
+ 
- 
Variant IV ... . 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
- 
Variant V . . . . 
+ 
— 
+ 
+ 
+ 
— 
— 
+ 
- 
Variant VI . . . 
+ 
~ 
+ 
+ 
+ 
=fc 
+ 
+ 
"" 
Fig. 38.— Micrococcus ovalis, X 1200. Lactose broth culture, forty-eight hours. 
Products of Growth. — Chemical.— The organism exliibits no evidence 
of proteolysis; it is relatively inert in protein media. No indol, 
skatol or volatile sulphur compounds are produced. Acid is produced 
habitually in glucose and lactose broths; the action on other sugars is 
shown in the above table. 
Enzymes.— ISo enzymes are known. 
1 Dible: Jour. Pathol, and Bacteriol., 1921, 24, 3. 
Bactcriol., 1926, 29, 225. 
2 Kendall and Haiier: Jour. Infec. Dis., 1924, 35, G7. 
Bagger: Jour. Pathol, and 
