This is an interesting fact, especially as, according to Neuberg, the pentose contained in animal nucleo-proteids is l-xylose.
I wish to express my indebtedness to Dr. Alfred Koch’s “Jahresbericht über Gärungs-organismen” for some of the abstracts.
The following is a list of putrefactive bacteria which have been studied in pure cultures:—
1. Proteus Vulgaris (Hauser). 2. Proteus mirabilis. 3. Proteus Zenckeri. 4. Bacillus Oedematis maligni (Kerry, Nencki, Bovet). 5. Bacillus Chauvæi = B. sarcophyematos bovis. 6. B. Liquefaciens magnus. 7. B. spinosus. 8. B. putrificus (Bienstock). 9. B. pseudo œdematicus (Liborius). 10. B. enteritidis sporogenes (Klein). 11. B. tetani. 12. Clostridium fœtidum. 13. B. cadaveris sporogenes (Klein). 14. Spirillum desulfuricans (Beijerinck). 15. B. coli commune. 16. B. lactis ærogenes. 17. B. fermentationis cellulosæ. 18. Micrococcus flavus liquefaciens (Flügge). 19. Diplococcus griseus non liquefaciens (n. sp.). 20. Streptococcus pyogenes. 21. Staphylococcus pyogenes albus. 22. Bacillus filiformis ærobius (n. sp.). 23. Diplococcus magnus anærobius (n. sp.). 24. Bacillus putidus gracilis (n. sp.). 25. B. perfringens (Frankel). 26. B. bifermentans sporogenes (n. sp.).
Moulds taking part in putrefaction, principally of fruit and vegetable matter:—
1. Penicillium glaucum. 2. Mucor mucedo. 3. Mucor piriformis (Fischer, possibly identical with 2). 4. Mucor stolonifer (Ehrenberg). 5. Botrytis cinerea (Pers). 6. Mucor racemosus (Fres). 7. Monilia fructigena (Pers). 8. Fusarium putrefaciens (Osterwalder). 9. Cephalothecium roseum.