52 STORRS AGRICULTURAL EXPERIMENT STATION. 
Milk, curdles in eleven to twelve days. Cream rendered acid and sour, and 
butter produced therefrom has especially good flavor, with no aroma. 
I have with hesitation associated this with B. wdbiguitus (Jordan). The dif- 
ferences between the two are considerable. Jordan does not describe any 
spore formation, and he states that B. udiguitus curdles milk very rapidly, 
while No. 94 curdles it only after several days. 
No. 206. 2B. actdi lacti 7, (Esten.) 
This organism, described in a previous Report of this Station (1896), must be 
regarded as the most important milk bacterium in the dairies of this “vicinity. 
As described in that paper, it has been found almost universally in samples of 
milk from a very wide range of territory. Itis by no means universally pres- 
ent, and if the milk from different cows be carefully studied separately, it is 
found that in many cases samples of milk are obtained with no specimens of 
this particular species present. But when mixed milk is studied it is found in 
almost all cases to contain this organism. Moreover, in the milk of ordinary 
dairies this organism forms the largest proportion of the bacteria present. In 
my studies of the bacteria of ripened cream it has been found that a propor- 
tion varying from 75% to go% of the bacteria present in cream are of the species 
here described. It must, therefore, be looked upon as ¢he dairy organism par 
excellence. Its description, though given elsewhere, may be for completeness 
sake best included here, and is as follows: 
Morphology; short, plump rods, size, .7“ by 1.24. No chains are produced, 
and no spores are found. 
Gelatin plate; in ordinary gelatin a small, finely granular colony produced, 
pearly white by reflected light, though slightly yellowish by transmitted light. 
In milk sugar gelatin rendered blue by litmus, the shape of the colony is 
characteristic and easily recognized. It is a round, opaque colony, the surface 
of which is always provided with mznute spines. This spiny appearance is 
distinctly characteristic of this organism. 
Gelatin stab; grows wholly below the surface as a rough, beaded needle 
track, with no surface. : 
Agar; no growth or a very thin, almost invisible layer. 
Potato, growth on potato is scarcely visible. 
Bouillon; becomes turbid and a sediment collects, but there is no scum, and 
no gas is produced. . 
Milk, is curdled in from six to twenty-four hours into a homogeneous jelly 
like curd, very hard, and containing no gas bubbles. There is no further 
change in the milk, It is intensely acid, and has a clear taste, with no odor. 
This species is apparently identical with those described by Giinther and 
Thierfelder, Leichmann, Weigmarn and Kozai. 
No. 202. B. acidi lactici IZ, (n. sp.) 
Morphology, a short bacillus or coccus, .7M by .8u. 
Gelatin plate; an extremely small, clear, slightly yellowish colony is formed, 
never more than I mm. in diameter. It grows wholly under the surface or 
under a mica plate, but never on the surface. 

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