Journal of Agricultural Research 
Vol. I, No. 6 
510 
Table) X. —Variation from type in nonliquefying udder cultures. 
Significant characters. 
Number of cultures 
from herd at— 
Total num¬ 
ber of cul¬ 
tures. 
Dextrose. 
Saccharose. 
Lactose. 
_ 
Raffinose. 
Starch. 
I 
Inulin. 
Mannite. 
Glycerin. 
Beltsville. 
Annapolis. 
H- 
+ 
+ 
_ 
_ 
12 
12 
24 
+ 
— 
+ 
— 
— 
— 
_ 
_ 
6 
2 
8 
+ 
+ 
+ 
— 
— 
— 
+ 
_ 
2 
2 
4 
+ 
H- 
+ 
— 
— 
+ 
— 
1 
1 
2 
+ 
+ 
+ 
— 
— 
— 
— 
+ 
0 
1 
1 
+ 
+ 
— 
__ 
— 
— 
+ 
1 
0 
i 
+ 
+ 
+ 
+ 
+ 
- 
1 
0 
1 
SUMMARY 
A collection of cultures of streptococci was made consisting of 42 cul¬ 
tures from milk which formed chains in lactose bile at 37 0 C., 51 cultures 
from infected udders, 114 cultures from bovine feces, and 39 cultures 
from the mouths of animals. 
The morphology varied under different conditions and could not be 
correlated with the source of the culture, except that the udder cultures 
had a more marked tendency to chain formation than those from other 
sources. 
The ability of these cultures to liquefy gelatin and to form acid from 
dextrose, lactose, saccharose, raffinose, starch, inulin, mannite, glycerin, 
dulcite, and adonite was determined. Only one or two cultures utilized 
adonite or dulcite. 
When glycerin was attacked, the fermentation proceeded slowly, fail¬ 
ing to reach its maximum in 14 days, in contrast to the fermentation of the 
sugars, in which the maximum was reached in two or three days. 
A high percentage of the udder cultures failed to give the character¬ 
istic reduction in litmus milk. 
Twelve cultures liquefied gelatin; one of these came from milk and 11 
from infected udders. 
The cultures from feces were characterized by their activity in fer¬ 
menting the sugars, including raffinose, and their inability to utilize the 
alcohols. 
The mouth cultures fermented dextrose, saccharose, lactose, mannite, 
and freqently raffinose, but were almost without effect on starch and 
glycerin. 
The udder cultures were characterized by the general lack of fermen¬ 
tative ability, which was limited almost entirely to dextrose, saccharose, 
and lactose, with a comparatively small number utilizing mannite, 
glycerin, and gelatin. 
When the udder cultures were divided on the basis of gelatin lique¬ 
faction, two groups were obtained. The fermentative activities of one 
