84 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
Tas_E XII.— Germs Founp IN CHEESE 4.6 VII. 
ei seein eR Co eee Re 
Age of cheese in days. 






Group number. Type name (Conn). 
8 16 37 51 
Pact. =212::22200 (.bacts lacs. acid7 eee a. Ce ee ee eee T ME a he ac 
BAactar2 2.225004). Bact. lacits acid pare reece eo eee + ren eae 
Bacto, 2126833004) Bact Slactts: tiscosimtacn $2 fics J cies 6 sl cree occ). teee eceeee a ee +++ 
M. 2iI2bS38305 "| WM lactis cttrenSc beeen ot «sks ere | eee fe rls Gs 
-M. 221 22200..|- IV... LACS Varia HS seer ce ee oes ++ + + 
Str. 222822200 |) Sir slachiCusis era Ree ents Seas eels ease ote ele eee “+ SF ike 
Bact. 222.22200 Bactslactis acide ee ee en ee + + bt) Sai 
Bacts. 22eno2220 e) SS ACh ALaChS AGL coi ee ee as aie ol PRE eo lcs 
The type M. lactis vartians was the only liquefier found in this 
cheese. A new type, Bact. lactis viscoswm, was represented by three 
cultures isolated at 51 days. There is no apparent explanation for 
the appearance of this form in considerable numbers so late in 
the history of the cheese. ‘The other types present have all been 
met with in previous cheeses. 
Quantitative results — The result from the plates made at 6 ex- 
aminations on media 2.02, 2.22 and 2.31 as well as the commercial 
score and comments upon the physical condition of the cheese are 
given in Table XIII. 
