Mar. 25,1914 
Streptococci in Milk 
501 
Tab i,3 II .—Physiological characters of all cultures —Continued. 
Culture No. 
Origin. 
Morphology. 
Chains. 
Liquefied gelatin. 
Neutral red re¬ 
duction. 
Milk curd. 
Percentage of normal acid. 
Milk. 
Broth. 
Dextrose. 
Adonite. 
Saccha¬ 
rose. 
4 ) 
1 
5 
i 
£ 
Starch. 
Inulin. 
Mannite. 
Glycerin. 
Dulcite. 
mm. 
* 
oy 
B13 
G 
— 
0 
— 
— 
6.6 
0.1 
5*8 
5*6 
0.1 
0 
0 
3 * 7 
0.2 
0.1 
oz 
U18 
B 
.... 
+ 
0 
— 
+ 
4-9 
. 1 
•4 
4 * S 
. X 
. 1 
. 1 
0 
0 
. 2 
pa 
U18 
_ 
+ 
5. 2 
0 
. 1 
4. 3 
0 
0 
0 
0 
. 1 
pb 
U19 
0 
_ 
4. 9 
0 
4. 6 
5. 3 
• 2 
0 
0 
0 
. 2 
pc 
U19 
0 
_ 
+ 
S* 0 
0 
5* 2 
3 
. X 
0 
. 2 
. X 
. 1 
. 1 
pd 
B14 
E 
— 
0 
— 
+ 
4.8 
. 2 
6. 2 
4 - 5 
. 1 
0 
0 
3*9 
. 2 
0 
pe 
B14 
E 
— 
0 
— 
+ 
4*3 
0 
4 * 1 
4.6 
0 
0 
0 
3*5 
. X 
0 
P* 
§ IS 
E 
— 
0 
— 
+ 
5*3 
0 
4*4 
5*0 
3*8 
0 
2.8 
3 * 7 
. 2 
0 
pg 
B15 
E 
— 
0 
— 
+ 
5*4 
0 
4 * 5 
5 *o 
3*9 
0 
2.9 
3*6 
*3 
0 
ph 
B16 
G 
— 
0 
— 
+ 
6. 0 
. 2 
1.8 
4 * 5 
. 1 
0 
0 
4*3 
. X 
. 2 
pi 
B16 
G 
— 
0 
— 
+ 
S -9 
•3 
1.8 
4 * 7 
. 1 
0 
0 
4 * 7 
. 2 
. X 
Pi 
B17 
E 
— 
0 
— 
+ 
4 * 7 
0 
4. X 
4* 7 
0 
. X 
0 
3* 5 
. I 
0 
pk 
B17 
E 
— 
— 
+ 
4*6 
0 
4. 2 
4*8 
0 
0 
0 
3*9 
. 2 
•3 
Pi 
B18 
E 
— 
0 
— 
5*5 
0 
4. 2 
5 *o 
3*9 
0 
2.8 
3* 7 
* 5 
. 1 
pm 
B18 
E 
— 
0 
— 
+ 
5* 6 
0 
4. 2 
4-8 
4. O 
0 
2.8 
3*8 
•4 
0 
pn 
B19 
G 
— 
0 
— 
4 - 
4*8 
0 
4. 1 
4.6 
3*3 
0 
0 
3*6 
. 2 
• 0 
po 
B19 
E 
— 
0 
— 
4 - 
4*8 
0 
4*3 
4. 8 
3* a 
0 
0 
3*8 
. X 
■ X 
PQ 
B20 
E 
— 
0 
— 
4 - 
S* * 
0 
4.2 
4. 8 
0 
. 2 
. 2 
3*6 
1. 6 
. 2 
pr 
B20 
E 
— 
0 
— 
4- 
5*4 
. 1 
4*3 
4* 8 
O 
0 
• 3 
3*5 
. 1 
. 2 
ps 
B21 
E 
— 
0 
— 
+ 
6. 2 
. 1 
4.2 
5 * 1 
0 
0 
. X 
2.9 
0 
0 
pt 
B21 
E 
— 
0 
4 - 
6. 2 
0 
5*3 
4.9 
0 
0 
. 2 
2. 9 
0 
0 
In one particular our results do not agree with the conclusions reached 
by Stowell, Hilliard, and Schlesinger 1 and by Howe and others in that 
the “metabolic gradient” which they establish, in our opinion, can be 
correct only for the particular group under consideration, since the 
number of cultures utilizing any particular carbohydrates or similar 
compound is dependent on the peculiarities of the cultures as well as 
on the composition or the configuration of the test substance. While 
in a general way our cultures follow the scheme outlined by Stowell, 
Hilliard, and Schlesinger, this arrangement may be varied, as will be 
pointed out later, by varying the source from which the cultures are 
obtained. In one group of our collection a much larger percentage of 
cultures give a fermentation with mannite than with raffinose; in others 
the conditions are reversed. In no case did we obtain a higher per¬ 
centage of positive results with mannite than with inulin, although 
both Winslow and Stowell, Hilliard, and Schlesinger put inulin above 
mannite. Dulcite may be considered as one of the more difficultly 
fermented alcohols, and yet in our work on the colon group we found 
that dulcite was fermented most frequently, not by the more active 
group but by the one which otherwise showed weak fermentative ability. 
With adonite the conditions were reversed. 
There is among all acid-forming bacteria and especially among the 
streptococci considerable variation in the maximum amount of acid 
produced. Winslow has shown that this may be a valuable aid in dis- 
1 Stowell, E. C., Hilliard. C. M., and Schlesinger. M. J. A statistical study of the streptococci from 
milk and from the throat. Jour. Infect. Diseases, v. 12, no. 2, p. 144-164. 1913* 
