198 
Journal of Agricultural Research 
Vol. II, No. 3 
Streptococcus b x decomposed all the formic acid present in the milk 
and produced large quantities of acetic and a little propionic acid. 
Esters were produced in small amounts. No lactic acid was found. 
The cultures of Streptococcus b 3 (Table IV) were 11 weeks old when 
analyzed. In both flasks a soft curd was deposited. The contents of 
flask 1 had a sharp nutty odor and flavor. Flask 2 had a sharp, acid, 
unpleasant taste and a sharp, rancid smell suggesting butyric acid. 
The cheese from which the isolation was made was 101 days old when 
examined. It contained this organism in numbers of 1,000,000,000 per 
gram. The cheese possessed a good Cheddar flavor when 2 weeks old. 
Later, a sharpness developed, but the cheese remained good for 6 
months. 
Table IV .—Substances formed by the action of Streptococcus b 2 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask 1. 
Flask 2. 
Total volatile acids ... 
Formic acid . 
Acetic acid . 
Propionic acid. 
Butyric acid. 
Caproic acid. 
Acids from alcohols. 
Acetic acid. 
Propionic acid. 
Acids from esters. 
Total lactic acid. 
Racemic lactic acid. 
49.138 
3.640 
38- 370 
4- 9°3 
• 558 
I. 667 
8 . 607 
8. 209 
• 398 
. 250 
. 000 
55- 1 5 2 
6-333 
41. 059 
5-138 
•S63 
2.059 
3- 5S 2 
3-187 
•365 
1.930 
. OOO 
12. 165 
5-548 
6.160 
. OOO 
. OOO 
• 456 
. 802 
. 640 
. OOO 
36.973 
— I. 908 
32. 210 
4- 9°3 
• 558 
1. 211 
7-805 
7.407 
• 398 
. 000 
42.987 
• 789 
34.899 
5-138 
• S63 
1.603 
2. 750 
2 - 385 
•365 
I. 290 
. OOO 
Active lactic acid . 
This form of coccus decomposed a part of the formic acid originally 
present in the medium. The increase in acidity was mainly due to 
acetic acid, but some propionic and a little caproic acid were also 
formed. The interesting point in connection with this organism, how¬ 
ever, was the strong production of alcohols, amounting to a quantity 
equivalent to nearly 8 cubic centimeters of decinormal acid. Most of 
this alcohol was ethyl, a little propyl alcohol making up the remainder. 
In one flask a marked production of esters was also noted. No lactic 
acid was produced. 
The cultures of Streptococcus b 3 (Table V) were months old when 
analyzed. Flask 1 had a yellowish colored solution over a firmly depos¬ 
ited custard-like curd. The solution was acid to litmus and had a 
pleasant, slightly acid smell. The residue in flask 2 was less than that 
in flask 1 and was covered by a brown-colored solution which was acid 
to litmus. Its odor was similar to that of flask 1, but was more pro¬ 
nounced, giving a suggestion of cheese odor. 
