
CLASSIFICATION OF DAIRY BACTERIA. yi 
however, that less attention has been given to the liquefying 
bacteria than to the non-liquefying bacteria. While they are 
almost always present in milk, their relative number is always 
small in normal milk. The rapid growth of the numerous 
lactic bacteria commonly checks the multiplication of the lique- 
fyers, so that they are always few in ordinary milk or cream. 
Iam now convinced that they are of comparatively little im- 
portance in normal dairy processes. In ripened cream, as will 
be shown in a later paper, they are commonly only to be found 
in very small quantities. For these reasons less attention has 
been given to them in my investigations, and the list given be- 
low is therefore doubtless far from complete. The bacteria 
here listed doubtless include some of those described by 
Duclaux under the name of 7yrothrzx, but the incompleteness 
of his description makes sure identification impossible. I 
have therefore not attempted to identify them with Duclaux’s 
species. 
GROUP VIII. LIQUEFYING BACILLI WITHOUT SPORES. 
No. 200. (Rare.) &. musci lactis, (n. sp.) 
Morphology; size, 1m by 2m to 54. Forms long chains, which look like 
strings of sausages. These form a tangled mass, forming a scum on gelatin. 
Gelatin plate; a diffuse colony, 1 inch in diameter, made up of long fibers, 
growing chiefly under the surface of the gelatin, looking like a tuft of moss, 
thick in the center and gradually fading out around the edge. Quite charac- 
teristic zetwork of fibers. | 
Gelatin stab; a ground glass, crumpled surface. Below surface there is a 
tree-like growth from the needle track, hardly visible. Liquefaction takes place 
slowly. There is eventually produced a liquid cone, with a central granular 
axis, shaped like an inverted cone. Eventually the liquefaction is complete. 
Agar; widely spreading, with creeping branches on the surface like cotton 
threads. Eventually covering the whole surface. 
Potato; growth is chiefly wnder the surface, The surface becomes rough 
and white and somewhat broken. 
Bouillon, masses are formed floating ina clear liquid, and a scum appears 
later. 
Milk; is curdled after three weeks, and becomes slowly digested into a 
translucent mass, full of flakes and showing a skin on the surface of a ground 
glass appearance. 
No. 196. (Common) JB. varians lactis J, (n. sp.) 
~ Morphology, size, .8u by 1.5, blunt ends. 
Gelatin plate; a thin, spreading, transparent surface. When reaching a milli- 
meter in diameter it sinks into a pit in a dense, granular mass. Sometimes 
