June 15,1914 
Flavor of Cheddar Cheese 
175 
The preliminary study upon the 10 original test substances showed 
that lactose, salicin, sucrose, mannit, and inulin have some value in 
the differentiation of this group. The other five test substances were 
discarded as of too little value to compensate for the time required for 
their use. 
The morphology of this group differentiates it from the other cheese 
organisms. 
Two hundred and forty-nine cultures of the Bacterium casei group 
have been submitted to the tests, which differentiated them into 12 
strains, as given in Table III. It was necessary to combine this large 
number of strains into varieties, in order to make the classification 
workable in the study of the cheese problem. 
Table; III .—Types of Bacterium casei as differentiated by biochemical tests 
Number of 
Production of acid in broth containing— 
studied. 
Lactose. 
Salicin. 
Sucrose. 
Mannit. 
Inulin. 
I.. . .. 
5 
_ 
_ 
2 . 
117 
+ 
— 
— 
— 
3 . 
22 
+ 
+ 
“ 
— 
— 
4 . 
12 
+ 
— 
+ 
— 
— 
5 . 
18 
+ 
+ 
+ 
— 
— 
6. 
7 
+ 
+ 
— 
7 . 
14 
+ 
— 
+ 
— 
8. 
7 
+ 
— 
+ 
+ 
— 
9 . 
28 
+ 
+ 
+ 
+ 
— 
10.. 
1 
+ 
— 
+ 
+ 
11 . 
12 . 
12 
7 
+ 
! 
1 
+ 
+ 
+ 
+ 
+ 
+ 
1 
Strain 2, which ferments lactose alone and includes almost one-half 
of the cultures studied, naturally formed one variety. With it was 
included the five cultures which failed to ferment lactose in broth cul¬ 
tures, although they fermented lactose in milk cultures. The second 
variety includes all cultures which ferment lactose, and one, two, or 
three of the test substances—salicin, sucrose, and mannit. A third 
variety is characterized by its ability to ferment inulin. This variety 
also ferments lactose and one, two, or three of the substances, salicin, 
sucrose, and mannit. The three varieties have been designated “a,” 
“b,” and “c” in Table IV. 
Table; IV.— Varieties of Bacterium casei found in cheese 
Variety No. 
Production of acid in broth containing— 
Lactose. 
Salicin. 
] 
| Sucrose. 
| Mannit. 
Inulin, 
a... 
+ 
_ 
| 
b... 
+ 
d= 
± 
± 
— 
1 
it 
± 
. ± 
+ 
