52 STORRS AGRICULTURAL HXPERIMENT STATION. 
AEROBIC ACID CURDLING ORGANISMS. 
Ten different species were isolated, which will be more fully 
described in a later publication. Nearly all of these were 
abundant gas producers, both in gelatine and milk. When 
these were inoculated into sterile milk, they commonly caused 
much separation of whey and digestion of the curd. A few 
curdled milk only when grown at 35° C. One species was 
found in three places in Ohio, and two places in Massachu- 
setts. Some of them produced a typical curdling of milk 
without subsequent digestion. 
CONCLUSION. 
It is necessary to repeat more fully the experiments in the 
territory covered and to obtain data from other places before a 
valuable, scientific conclusion can be drawn. It is of course 
possible that the forty-seven organisms isolated are a collection 
of many species, but the evidence from the data obtained 
leaves no doubt in my mind that they are the same species. 
Milk from thirty widely separated localities in New York, 
Pennsylvania, Ohio, Maine, New Hampshire, Massachusetts, 
Rhode Island and Connecticut, yielded, with two exceptions, 
apparently the same organism. This fact throws the weight 
of evidence on the side of the belief that one organism univer- 
sally exists in the territory studied, which produces the ordinary 
souring and curdling of milk. ‘This organism seems to be 
identical in every particular with that of Gunther and Thier- 
felder, who concluded that their organism was the same as 
Lister’s Bacterium lactis and Hueppe’s Bacillus acidi lactict, 
