44 STORRS AGRICULTURAL EXPERIMENT STATION. 
No. 78. J. actdi lactica TI. 
This organism agrees with No. 60, except that it occasionally produces yellow 
pigment, and does not so readily grow without oxygen. The two are probably 
the same, and they are very similar to the following. 
No. 08. MW. actdi lactict I1T, 
Morphology; diameter, .8u. 
Gelatin plate; a colony, at first yellowish, then raised into a white bead. 
Not characteristic. 
Gelatin stab and agar; not characteristic. 
Potato; an extremely abundant, thick, shining growth. It may sometimes 
be 2 mm. to 3 mm. in thickness, of a flesh color, and is especially characteristic. 
Milk; is rendered strongly acid, but does not curdle at 20°, though it curdles 
at 35°. Cream acquires a rather strong, sharp, penetrating, pleasant odor. 
These three organisms appear to me to be similar to B. acid lactici of 
Marpmann. 
No. 168. (Rare.) 
Morphology; coccus, .g#, and diplococci. 
Gelatin plate; the deep colonies are round and opaque. On the surface they 
grow into a snow white bead, extremely opaque, which grows to the size of 
2 mm., and then sinks into a pit, which sometimes liquefies and sometimes does 
not. 
Gelatin stab; a beaded needle growth. On the surface there is formed a 
white skin, which sinks into a pit, commonly dry, though sometimes with a 
slight liquid. | 
Agar; an abundant snow white growth. 
Potato; a hardly visible thin white streak. 
Milk; is rendered acid and curdles when heated, but does not curdle 
normally. 
This organism may be identical with No. 147 (Group VI.). As seen from 
the above description, it is probably a liquefier whose power of liquefaction is 
sometimes completely lost. In other respects it agrees very closely with | 
No. 147. 
No. 180. (Rare.) MY. viscosus lactis. (n. sp.) 
Morphology; a coccus, .gu in diameter. 
Gelatin plate; surface colonies are smooth and shining white; colonies 4 mm. 
in diameter, and not opaque. 
Gelatin stab; slight needle growth. An abundant shining white surface 
growth, raised into a mound. 
Agar and potato; not characteristic. 
Milk; becomes acid, but does not curdle. It soon becomes extraordinarily 
stimy, and can be drawn out into long threads. The sliminess does not affect 
the churning of the cream, and produces no flavor or aroma in the butter. 
This coccus does not appear to be like any of the previously described slimy 
milk bacteria, and I have therefore regarded it as new, and given it the name, 
M, viscosus lactis. 

