



CLASSIFICATION OF DAIRY BACTERIA. 59 

Agar, semi-transparent, thick growth. 
Potato; moist, not very abundant growth, which may show an orange or 
brownish pigment. 
Milk; is slowly digested without curdling into a red amber colored, watery 
liquid, with a jelly-like mass of undigested casein at the bottom. Is alkaline. 
No. 129. (Rare.) 
Morphology, size, .8u by Iu to 3m. 
Gelatin plate; colony at first irregular or round. It soon becomes rough and 
margined, and branches arise. It then develops into a liquefying colony, 
with a nucleus and radiating markings. 
Gelatin stab; a slow liquefaction. There is a shallow pit, becoming a hori- 
zontal layer, of a cloudy liquid. 
Agar, moist, white and thick. It spreads irregularly over the agar. 
Potato; at first smooth, white and moist, but later becoming slightly 
yellowish and folded. 
Milk; is curdled with an alkaline reaction and then slightly digested, the 
liquid becoming slimy. 
No. 120. (Rare.) Bacillus anana. (n, sp.) 
Morphology, size, .54 by Im to 1.2m. 
Gelatin plate; a round, opaque, granular colony, breaking up to form a pit, 
covered with mottled, granular masses. There is frequently a nucleus and a 
zone of granular fragments. 
Gelatin stab, a narrow pit, with a granular liquid. The pit broadens at the 
surface and contains very cloudy liquid. Later the whole gelatin is liquefied. 
Agar, moist, white, abundant. 
Potato, very thick, white and abundant, and having the odor of pine- 
apple. 
_ Milk; curdles at 20° into a soft curd. No digestion noticeable. No 
curdling at 36°. 
No. 68. (Rare.) 
Morphology, size, .6% by 1m. Shows uneven stain and a capsule. 
Gelatin plate; a pit forms, filled with irregular masses. It is frequently 
rosette formed at first, but breaks into opaque granules as the liquefaction 
begins. 
Gelatin stab; a deep, dry pit formed, which later liquefies, a‘ scum appear- 
ing on the liquid. 
Agar, white, moist, thick at center of the inoculation line, but with a thin, 
scolloped edge. Later it becomes yeliow. 
Potato; a very profuse, abundant, moist, jelly-like growth covering the 
whole potato. May be white or yellowish. Very characteristic. 
Milk; may curdle, or digest without curdling. Is alkaline. In about twelve 
days it becomes a nearly transparent liquid with a yellow scum. No effect on 
butter when used for ripening cream. 
This is similar to No. 120, except for its action on milk. 
