



CLASSIFICATION OF DAIRY BACTERIA. AI 
Agar, abundant moist growth of a brilliant yellow. 
Potato, a rather dry but abundant lemon yellow growth. 
Milk; rendered strongly alkaline, but no further change produced. No 
noticeable effect produced upon butter when used in cream ripening. 
No. 167. (See Group VI.) 
I regard this as a variety of No. 117. It grows, however, at 35°, and under 
a mica plate, and liquefies more slowly. 
NOmddeet Rare} 0-P...cerrens acids, > (ne Sp.) 
Morphology, a bacillus, size, .54 by .8u, with no chains. 
Gelatin plate; large, white, opaque colony, becoming 2 mm. in diameter, and 
later turning yellow. 
Gelatin stab, a good needle growth, with a spreading surface, slightly raised 
on the edge and depressed in the centre. This becomes lemon yellow and 
spreads slowly over the surface. 
Agar, an abundant, spreading, lemon yellow surface growth. 
Potato, a thick, white and slightly transparent growth, the center of which 
soon becomes yellow, and later the whole turns to a lemon yellow. 
Bourllon,; a slight scum is formed, which sinks in the form of flakes and 
produces an abundant sediment. 
Milk; cardled at ordinary temperatures in 6 to g days with a clear, hard 
curd and a deep yellow layer of milk on top. J/s acid and has a decidedly sour 
odor, with nodigestion. Cream is also curdled and filled with gas bubbles. It 
is acid, and has a pleasantly sour odor, with no separation of whey. Used for 
cream ripening, it produces a good butter flavor, though slight, but no aroma. 
ING. Vero Rare, ) 
| Morphology, a bacillus, size, .8u by 1.4@. Produces very short chains with 
spores. In old cultures long threads may be developed. 
Gelatin plate; produces a perfectly transparent surface colony, with an 
irregular edge, half a millimeter in diameter. 
Gelatin stab; a moderate needle growth and a dry, white, moderately abun- 
dant surface growth. 
Agar, opaque, white and shining at first and abundant. Later becomes a 
lemon yellow. 
Potato, thick, smooth growth, which may be white where moist, but soon 
becomes lemon yellow. 
Milk; curdles at 36° in two days, but not at room temperature. Is acid. 
No effect is produced on cream, except an acidity and sour smell and taste. 
Butter made from such cream has a sour, unpleasant taste. When fully 
ripened, has an unpleasant aroma, and is decidedly poor. 
No, 105. (Rare.) 
Morphology; a short rod, size, .5u by .gu. 
Gelatin plate; colonies under the surface are rounded or oval, with a dark 
center and a lighter outer zone, which is sometimes lobed or striated. ' On the 
surface large, moderately opaque beads are formed. 
