
Baie. 

CLASSIFICATION OF DAIRY BACTERIA. 45 
Division B. 
Organisms which do not curdle milk nor render it acid. 
The first three agree in producing chains (Streptococci), and differ only 
slightly from each other. ‘They may perhaps be the same. 
No. 70. (Common.) 
Morphology; .6u in diameter, forming chains in bouillon. 
Gelatin plate; a surface colony, I mm. in diameter, rather opaque, with an 
irregular border, or sometimes a thick, raised bead. 
Gelatin stab and agar; not characteristic. 
Potato; cream white or yellowish white. Abundant and somewhat trans- 
parent, moist and s/zmy. Used for ripening cream, it produces a good flavored 
butter, without any sour taste. 
No. 75. (Common.) 
Morphology; diameter, .64; in bouillon growing into chains, with a capsule. 
Gelatin plate; smooth, thick and transparent, 2 mm. in diameter, with 
occasional tendency toward roughness, and warts on the surface. 
Gelatin stab; a slight needle growth, tapering rapidly below the surface. 
The surface is rather thick on the edge, with a smooth center. Is dry and 
transparent. 
Agar; is yellowish white, quite thin and dry, and not widely spreading. 
Potato; a dirty white or szow whtte growth. Used for cream ripening, it 
produces butter without taste or flavor. 
No. 186. (Common.) 
Morphology; diameter, .8u to .gu, occasionally forming short chains of 6 to 
20 elements, especially in bouillon. : 
Gelatin plate; a round, opaque, slight yellow colony, spreading into a white, 
slightly raised colony, finely granular, .5 mm. in diameter. 
Gelatin stab; a typical nazl colony, with a round, smooth head, quite thick, at 
first white, but later showing a tinge of yellow. 
Agar and potato; not characteristic. 
No. 80. (Rare.) 
Morphology; diameter, 7 to 1.24. Slightly longer than broad. Forms 
chains of 6 or 8, which resemble rods, but which break up into cocci in old 
colonies. 
Gelatin plate; a slightly granular, white rather transparent colony, I mm. in 
diameter. Not characteristic. 
Gelatin stab; needle growth slight; thin, smooth, semi-transparent surface 
growth. . 
Agar and potato; not characteristic. 
Milk; is rendered somewhat sZ’my and alkaline, but otherwise unchanged. 
Produces butter without flavor or aroma. 
