42 STORRS AGRICULTURAL EXPERIMENT STATION. 
Species No. 117. 
A large micrococcus found at Storrs. It liquefies gelatine slowly. It renders 
milk quite strongly alkaline, but produces no other change. When used for 
ripening cream it produces butter with no aroma, and, practically, no flavor. Lf 
the cream is over-ripened a flavor and aroma of decay is noticeable. 
Species No. 119. 
A Sarcina form found at Storrs. It liquefies gelatine and curdles milk in 
three days at 20° with no change in reaction. Butter made from cream ripened 
by it is usually without flavor or aroma, but if the ripening be prolonged a flavor 
is produced, and a pleasant, though not typical, aroma. 
Species No. 123. 
A bacterium found at Storrs. It liquefies gelatine. It curdles milk rapidly 
at 36° into a hard alkaline curd which is rapidly digested. Butter made 
from cream ripened by it develops, when slightly ripened, no flavor and a slight, 
but unpleasant aroma. If the ripening is continued too long there is developed 
a flavor and aroma of decay. 
Species No. 125. 
A bacillus found at Storrs, where it is quite common. It does not liquefy 
gelatine. It curdles milk after two weeks with an acid reaction. ‘The acid 
appears first at the bottom, and later spreads throughout. Butter produced by 
means of it develops a sour, clean taste, pleasant, but rather too sour for good 
butter. It has, however, no appreciable aroma. 
Species No. 126, 
A bacillus found at Storrs. It does not liquefy gelatine. It has no effect 
upon milk, except to develop a slight cheesy aroma. Butter made therefrom 
develops a strong cheesy aroma and a flavor which is also cheesy, and with 4 
slightly decayed taint which is very noticeable and uniform. 
Species No. 129. 
A bacterium found at Storrs. It liquefies gelatine slowly. It curdles milk 
with an alkaline reaction. There is subsequently a slight digestion of the curd, 
and the liquid is slimy. Butter made from cream ripened by means of it has 
neither flavor nor aroma; or when more ripened, there is an aroma developed of 
an unusual character,— not that of butter. 
Spectes No. 130. 
A micrococcus found at Storrs. It does not liquefy gelatine. It renders 
milk acid, but does not curdle it. The milk, however, is in a short time ren- 
dered extremly slimy, and capable of being drawn out into long slimy threads. 
Cream inoculated by it also becomes slimy in an ordinary ripening, but there is 
no apparent effect upon the flavor or aroma of the butter, the butter appearing 
to be without either taste or smell. 
Spectes No, 171. 
A large bacterium found at Storrs. It liquefies gelatine and curdles milk 
in two days, with little change in reaction. Very slight digestion is to be seen. 

