f. Gelatin and/or glucose-gelatin not liquefied. g. Glucose fermented. Coagulated albumin not liquefied, h. Action on milk recorded, i. Milk not alkalinized. j. Milk slowly coagulated, not stormily. Clot not digested, k. Indole not produced. 57. Clostridium thermosaccharolyticum. kk. Indole produced. 58. Clostridium indolis. jj. Milk not coagulated; unchanged. 59. Clostridium caloritolerans . ii. Milk slowly alkalinized. Casein slowly sep- arated. 60. Clostridium tetanoides. hh. Action on milk not recorded. 61. Clostridium tartarivorwn. gg. Glucose not fermented. 62. Clostridium sporosphaeroides. ff. Gelatin and/or glucose-gelatin liquefied. Glucose not fer- mented. Coagulated albumin slowly liquefied, g. Milk may show soft lab-coagulation. Clot not defi- nitely digested. 63. Clostridium tetani. gg. Milk shows soft lab-coagulation. Clot slowly digested. 64. Clostridium lentoputrescens. ee. Records on action on gelatin at variance. Glucose fermented. Coagulated albumin not liquefied. Milk not coagulated; un- changed. 65. Clostridium tetanomorphum . dd. Non-motile. Gelatin and/or glucose-gelatin liquefied. Glucose fermented. Coagulated albumin liquefied. 66. Clostridium putrefaciens . cc. Rods slightly swollen at sporulation. 67. Clostridiuvi thermoaceticum. 2. Pigments of varied colors are characteristically produced. Rods distinctly swollen at sporulation. a. Central or eccentric to subterminal, ovoid spores. Motile, b. Gelatin and/or glucose-gelatin not liquefied. c. Violet pigment produced in potato mash. Indole produced. 68. Clostridium belfantii. cc. Red pigment produced. d. Milk coagulated. 69. Clostridium venturellii . dd. Milk not coagulated. 70. Clostridium saturnirubrum. bb. Gelatin and/or glucose-gelatin liquefied. c. Reddish pigments produced. d. Red to orange-red pigment produced, especially in starchy media. Indole not produced. e. Stormy fermentation of milk. Clot slowly softened. 71. Clostridium roseum.
