

136 STORRS AGRICULTURAL EXPERIMENT STATION. 
acid lactict Esten. Of these various names that of Leichmann, Bact. acidi 
lactict, is preferable. The name given by Giinther and Thierfelder has the 
priority, but since this organism is not a bacillus, that name cannot be retained. 
Variety L.—This shows a dense, coarse, granular surface colony. Teiters 
very small, only .4u-.74. It does not curdle milk, though it makes it acid and 
gives it an astringent taste. It was isolated by Harrison from astringent milk. 
Varvety C.—This differs from the type in the following points: The colony 
shows a surface growth, and there is also a surface growth in gelatine stab. 
There is abundant growth in bouillon, with a pellicle. This variety is evidently 
more aerobic than the type. One culture of this, from Camembert cheese, 
shows a capsule. 
Variety D.—This variety never curdles milk though it makes it acid. It 
does not stain by the Gram method. It has a thick lobate or moruloid surface 
colony, or sometimes smooth. There is a spreading surface on gelatine stab 
and a scanty opaque growth on agar streak. Its acid production is feeble and 
there is no acidity in saccharose bouillon. In ordinary bouillon there is a sedi- 
ment, turbidity, and usually a pellicle. Its growth on potato is scanty. We 
have found this several times in different cheeses, and it has also been isolated 
from all milk. Alilch bacterium J., of Koning seems to belong to this type. 
(Milchw. Zent. II. 1906, p. 316.) 
At this place should be mentioned a series of milk organisms which are 
called ‘‘acid fast,” ¢.¢., they are not decolorized, by NNO, after being stained 
with carbol fuchsin, In this respect they agree with the ¢wderculosis bacillus, 
and hence may sometimes be confused with them in an ordinary microscopic 
study of milk. For this reason they are of some considerable Significance. At 
least nine of them have been described by different authors as follows: 2. 
phlet, Mist bacillus, Grass bacillus, No. 2, and Milk bacillus, all described by 
Moeller; the Butter Bacillus of Grassberger; the Butter Bacillus of Binot; the 
Butter Bacillus of Rabinowitsch; the Butter Bacillus of Coggi; the Bacillus 
fretburgensis of Koon; also B, fretbengensis, No. 2, and Butter bacilli, Nos. 
I, 2, 37, 4and 5, of Tobler. We have not had an opportunity of studying any 
of these, and the descriptions given of them are altogether too inadequate for 
classification according to our scheme. Some of them are acid producers and 
others are not. Some are white, others orange-yellow or reddish. They form > 
a miscellaneous lot of bacteria whose relations can not be determined by the 
characters given. We find it quite impossible to place them*in our scheme at 
the present time. It is quite possible that some of the bacteria which we have 
described are also ‘‘acid fast,’’ for we have not used this method of staining in 
our routine tests. 
THE GENUS BACTERIUM, LIQUEFYING, 
I. No acid in dextrose or other sugars. 
Bact. lactis chromatum n. s. A lemon-yellow, spore-bearing Bacterium, 
Morphology.—Size, 34x 1.54. Chains are formed and Spores produced, but 
there is no capsule. 
Gelatine colony.—A liquefying pit, full of threads. There is a central nucleus 
with coarse granular masses around it. 


