New YorK AGRICULTURAL EXPERIMENT STATION. 67 
TABLE I— GerRMs Founp IN CHEESE 4.6 I. 
——eeeeeeeeeeEooNNNa™A999DDDQDQQQEQQqqqqq eee 
AGE OF THE CHEESE IN DAYS. 
Group number. Type name (Conn). 

7 23 34 47 61 £ (hs, 89 136 
iB: 112.33320 | B. lactis nebulus..... ++ awe RR ER ea stead io hate Cee Ce et ae Cae 
Race ee ee 200 |  Dactalactts UbtqustUm cgi. c) cc « 0 lows dalle oom alls Gee elicc » oe atta Ges 
ee eee COORD GCI LACHIS ACtAte URAL BIS See ee VPs one AWS ooh ees OU pettus HEve Siege een. aes + 
ee ee SOOM IR AGE ALGCIES GG1OT flor e Whe teto lic sche hielinorcrtae [a cen slokee ec Widie oe colle sieve > 
M. eiemosoUbs | LV... lactussctireus eb. A\erers. erste « Qi sk eet eel ce es tod Whe trees ell tergices 
mioieee lee cOU) | Bact slactis DTeUItS. 22 sls is + | sto» «: aes! UU ee et ees fe abe mere oleae 
BaGen eee Se COMME OLS LAGttS\ACtd teers ilicieke > «WS icke AWS tates + ++j/++])+4+].... 
Bacimecss22220 | Bact.lactis acidz.....\\..... Ss Sy aR Leet e, Senladl | i NCTA eR aa ive Bicol | ell hace 
Bacwess 22500 WeBact: lacks acidt. 2... Wn. sees. 4 i + + + + sto ee li atc whyg 
Bacts2e2.22320 |. Bact lactis acidt+....\....- or ae siete et Sty 5 etl Sees aa ae 5 hd cmon il liars haa i iti 


Se ———————e——————E—E———eE——EEEEEEEe 
The sign + in the above table marks the isolation of a culture 
of the given group number and type name. In a number of cases 
two or more of these signs are given on a single date. These in- 
dicate cultures in which slight differences were noted in the pre- 
liminary study but an extended examination did not show them 
sufficiently different to affect either the group number or the type 
name. 
It will be noted in this and in the succeeding cheeses that two or 
more group numbers are used for representatives of the type Bact. 
lactis acidi. Those marked 212. do not produce turbidity in the 
closed arm of the fermentation tube in the presence of dextrose, 
lactose or saccharose while those marked 222. do produce turbidity 
under similar conditions. This formation of turbidity has been 
taken as a convenient though arbitrary basis for dividing the aerobic 
from the facultative forms. The accuracy of this basis for di- 
vision is open to question. Germs marked .222 form acid from dex- 
trose, lactose and saccharose without the formation of noticeable 
amounts of gas while those marked .223 differ in not forming acid 
from saccharose. 
In nearly all cases the fourth decimal place is given as zero. In 
any place a zero means that the data is lacking, except in the fifth 
decimal place where it signifies that the growth is white. This 
lack of data is due to the fact that indol formation and not nitrate 
reduction entered into the group number on the cards in use when 
the majority of the cheeses were studied. In all of the numerous 
instances where the nitrate reduction of Bact. lactis acidi has been 
tested nitrates were not reduced and there is a high degree of proba- 
bility that 2 should be inserted in all cases in the fourth decimal 
place of its group number. 
