
32 STORRS AGRICULTURAL EXPERIMENT STATION. 
DETAILED DESCRIPTION OF BACTERIA. 
GROUP I. FLUORESCENT BACTERIA. 
Bacteria which produce a blue-green color either in agar or gelatin or bouillon 
or in all three. 
No. 21. (Very common.) 2. fluorescens Schuylkilliensis, (?) 
(Wright.) 
Morphology; .8uby 2u. Chains. 
Gelatin plate; a large liquefying colony, greenish and granular, later becom- 
ing surrounded by a clear pit. Later the granular center breaks up into a 
diffused mass. 
Gelatin stab; a shallow pit, becoming deep and broad. Later a horizontal 
liquid layer is formed with a scum and a precipitate, and a clear, green liquid 
between. Growth is very slow. 
Agar, a thin, white, not very opaque, moist growth. Agar green. 
Potato, diffusely spreading, very thin, moist and brown. 
Milk, sometimes curdles in 3 days at 20°, and at other times fails to curdle. 
Alkaline, and there is a ‘slight digestion. 
This bacterium appears to agree most closely with B. fluorescens Schuylkil- 
fiensts (Wright), the differences being only within the range of variation. 
No. 81. (Very common.) 2B. fluorescens liquefaciens. 
(Fliigge.) 
Morphology; size, 1.54 by .op, forming long chains. . 
Gelatin plate; small round colonies, with radiating marking under the sur- 
face. Surface colonies become surrounded by a clear, granular pit, the center 
gradually disseminating into the pit. 
Gelatin stab, slowly liquefying in a rather deep funnel. The liquid is 
tntensely green. 
Agar; white, smooth, moist and glistening, 
Potato, thick and brownish, 
Boutlton, liquid becomes very green. 
Milk, a soft, slimy curd is produced at 20°, which begins to digest at once 
into a yellowish green alkaline liquid. 
This seems to be one of the varieties of ZB. Pyocyaneus (Gessard), and closely 
related to B. fluorescens liguefaciens. It isa very slow liquefier. 
The many cultures of No. 21 and No. 31 which have been isolated and 
studied show considerable variation, and possibly several varieties have been 
here included which might be properly separated. But since they seem to 
belong to two types, I have recognized only the two above described. 
Both of these species have been found many times in milk from all the 
localities studied, and while these organisms cannot be regarded as distinctively 
characteristic of milk or cream, they are so commonly found that their presence 
is not unusual. Whether they indicate, as has been sometimes assumed, that 
the milk has been adulterated or contaminated with water is a question that I 
do not feel that I have data for determining, 
No, 128. 
No, 128 is only slightly different from No. 21 and No. 31. The chief differ- 
ences are the following: Its szze 7s considerably smaller, being only .5u dy 7h, 
