200 
Journal of Agricultural Research 
Vol. II t No. 3 
Table VI. — Substances formed by the action of Streptococcus d l 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. j Flask 2. 
1 
Flask 1. 
Flask 2. 
Total volatile acids. 
19. 142 
. 000 
18.310 
. 692 
.000 
. 140 
.680 
• 915 
Lost. 
14- 53 ° 
8. 295 
6- I 3 S 
. OOO 
. OOO 
. IOO 
•375 
•833 
84. 800 
. 000 
4. 612 
—8. 295 
12.173 
. 692 
Lost. 
Formic acid. 
Acetic acid. 
Propionic acid.. 
Butyric acid. 
Caproic acid. 
Acids from alcohol. 
1.000 
• 72s 
0. 625 
Acids from esters. 
, 082 
Citric acid. 
Total lactic acid. 
Trace. 
Racemic lactic acid. 
Active lactic acid. 
All the formic acid was destroyed by this coccus, and but a compara¬ 
tively small quantity of acetic acid formed. The activity of this organ¬ 
ism was apparently slight; but slight traces of esters were found in one 
flask and no lactic acid in either flask. The apparent contradiction that 
there exists a larger content of acetic acid than total volatile acids is 
due to the destruction of formic acid. 
The cultures of Streptococcus d 3 (Table VII) were 2 months old when 
analyzed. They possessed a pleasant nutty taste and smell. No diges¬ 
tion was apparent. The contents of flask 2 had a trifle more pronounced 
flavor and odor than in flask 1, but were of the same quality. The cheese 
from which the organism was isolated was 75 days old and contained this 
coccus to the extent of 10,000,000,000 per gram. No typical Cheddar 
flavor had developed. After 5 months the cheese developed a sharpness 
in taste, but still was fairly good. 
Table VII .—Substances formed by the action of Streptococcus d 2 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask x. 
Flask 2. 
Total volatile acids . 
Formic acid. 
Acetic acid. 
Propionic acid. 
Butyric acid. 
58- 313 
• 789 
S 3 -140 
4 . 029 
. OOO 
• 3 SS 
. 800 
. 770 
7. IOO 
. OOO 
66. 664 
1. 029 
59 - 53 ° 
5. 700 
.301 
. 104 
• 765 
• 54 ° 
7. IOO 
. 000 
14 - 53 ° 
8.295 
6 -135 
. OOO 
. OOO 
. IOO 
•375 
•833 
84. 800 
. 000 
43 - 783 
-7. 506 
47 - o°S 
4. 020 
52 . 134 
— 7. 266 
53 - 395 
5. 700 
Caproic acid . 
Acid from alcohols . 
Acid from esters . 
.425 
• 39 ° 
Citric acid . 
Total lactic acid . 
- 77 - 7 00 
— 77. 700 
Racemic lactic acid . 
Active lactic acid . 
