. Pathogenic micro-organisms, including bacteria and Protozoa; a practical manual for students, physicians and health officers. Lactic acid milk containing B. bulgaricus and a lactose fermenting streptococcus. Fig. 92. Yeast cells and lactose fermenting bacilli in fermented milk. X lOOOdiams. strains to a more marked degree than in others. The bacilli arenon-motile, non-sporulating, Gram-positive, except when in involutionforms, when they are said to be Gram-negative. Difficult to cultivate I INTESTINAL BACTERIA. 251 in most media. When freshly isolated, growth obtained only on mediacontaining
. Pathogenic micro-organisms, including bacteria and Protozoa; a practical manual for students, physicians and health officers. Lactic acid milk containing B. bulgaricus and a lactose fermenting streptococcus. Fig. 92. Yeast cells and lactose fermenting bacilli in fermented milk. X lOOOdiams. strains to a more marked degree than in others. The bacilli arenon-motile, non-sporulating, Gram-positive, except when in involutionforms, when they are said to be Gram-negative. Difficult to cultivate I INTESTINAL BACTERIA. 251 in most media. When freshly isolated, growth obtained only on mediacontaining whey or malt or milk. Grow equally well in aerobic andanaerobic conditions. Optimum temperature for growth is 44°,fair growth at 30°, slight at 25°, none at 20°. Gelatin is not on whey agar are round, grayish-white, and measure mm. Periphery of colonies mostly filamentous. The growth inwhey produces clouding, but this disappears in 5 to 14 days, leaving asediment. Coagulates milk in 8 to 18 hours at 44°, and after longertime at lower temperatures. The lactic acid formed is either inactiveor Isevorotatory. A small quantity of volatile acid is also appreciable pepton
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