5°4 
Journal of Agricultural Research 
Vol. I, No. 6 
THE FERMENTATION OF TEST SUBSTANCES 
In Table V the cultures are arranged on the basis of fermentation or 
nonfermentation of eight test substances. In this table all reactions of 
i per cent or over are counted ps positive and those falling below as 
negative. The results given in this table are arranged in a form more 
easily studied in figures 5 and 6. In these diagrams all positive results 
are plotted to the left of a vertical line and the negative results to the 
right. The udder organisms are characterized by the general lack of 
ability to ferment the test substances. They fail almost without excep¬ 
tion to ferment raffinose and the polysaccharids, but show some tend¬ 
ency to attack the two alcohols. On the other hand, the 114 cultures 
Fig. 6 . Graphic representation of the characters of cultures of streptococci from the mouths of cows and 
from infected udders. 
from bovine feces fail almost entirely to utilize the alcohols, but show 
exceptional activity in fermenting the more complex sugars and the 
polysaccharids. 
Table V .—Fermentation of test substances. 
Origin of cul¬ 
Dex¬ 
trose. 
Saccha¬ 
rose. 
Lactose. 
Raffinose. 
Starch. 
Inulin. 
Mannite. 
Glycerin. 
ture. 
+ 
- 
+ 
- 
+ 
- 
+ 
- 
+ 
- 
+ 
- 
+ 
- 
+ 
| _ 
i 
Milk: 
Total. 
43 
0 
21 
21 
42 
0 
2 
40 
1 
4 i 
2 
40 
29 
13 
34 
8 
P e rcentage 
of total.... 
Udder: 
100 
0 
SO 
50 
100 
0 
4.8 
95 - 2 
2.3 
97 - 7 
4.8 
95 - 2 
69.0 
31-0 
80. 9 
19.1 
Total. 
Si 
0 
40 
II 
48 
3 
0 
51 
2 
49 
2 
49 
14 
37 
6 
45 
Percentage 
of total.... 
Feces: 
100 
0 
78.4 
21. 6 
94-3 
5 - 7 
0 
100 
4 
96 
4 
96 
27.4 
72. 6 
11. 6 
88.4 
Total. 
114 
0 
112 
2 
114 
0 
93 
21 
60 
54 
20 
94 
21 
93 
2 
112 
P e rcentage 
of total.... 
Mouth: 
100 
0 
98. 2 
1.8 
100 
0 
81. s 
18. 5 
52-5 
47-5 
17. 6 
82. 4 
18. 5 
81.5 
1.8 
98. 2 
Total. 
40 
0 
35 
4 
39 
0 
17 
22 
3 
36 
10 
29 
34 
5 
1 
38 
Percentage 
of total.... 
100 
0 
89. 7 
ii -3 
100 
0 
43-6 
56-4 
7 - 7 
92.3 
25. 6 
74*4 
87. 2 
12.8 
2. 6 
97-4 
