8o STORRS AGRICULTURAL EXPERIMENT STATION. 
Gelatin plate—Colonies on the surface are raised into beads varying in color 
from white to yellow, smooth edge and shiny. In the litmus gelatin there is a 
halo of red which is not very deep. 

Gelatin stab—Quite abundant needle growth which is beaded. The surface 
is rough, irregular and abundant, of an orange tint. . 
Potato—Not determined. 
Agar slant—Irregular growth, smooth and highly reflecting, varying from 
white to yellow. 
Blood serum—Characters the same as on agar. 
Milk—At 37° C. curdles in 24 to 36 hours with a hard curd with little whey. 
Not strongly acid. At 20° C. milk does not curdle, but is acid. This will 
curdle on heating. 

Bouillon—Becomes cloudy after 24 hours, and after several days deposits a 
sediment. | 
The effect of this organism on milk is such as to produce an 
acid reaction without curdling the milk. Moreover, as indi- 
cated by the previous experiments and also by the experiments 
’ of Conn and Esten, this organism is not one which increases 
to any considerable extent in milk during its souring, and it is 
certainly not one of the species that contributes materially to 
the normal souring of milk in this locality. Apparently this 
organism then is not one which is of any especial significance in, 
the souring or keeping property of milk. Whether it has any 
significance in regard to the healthful properties of the milk 
has not been determined. In soured milk or in fully ripened 
cream it appears to have totally disappeared under the action 
of the other organisms which have multiplied rapidly. It is 
therefore probable that this organism has nothing to do with 
the souring of milk; and it therefore follows that the bacteria 
in the udder have no important relation to the problem of 
keeping milk. 
SUMMARY. 
I. The experiments reported here, together with those tn the 
article by Conn and F:sten, indicate. that in thts region, at least, 
the souring of milk and cream ts produced primarily by three 
species of bacteria: B. acidi lactict, B. acidi lactict IT,, and B. 
lactis aerogenes. Of these, the first ts the one that contributes 
most largely to the production of lactic acid and ts apparently 
zdentical with the species described by Hueppe, Marpmann, Esten 
and others. 
