AGf~ICULTURAL RESEARCH, PUSA.

SPORING ANAlmOBIC BACILLI 3S0
In nature, these organisms play an essential part ill
the process of putrefaction.
They have been hroadly dassifted into t·wo types:
(1) saccharolytic, (2) proteolytic.
(1) 'l'he saccharolytic orguuisms arc characterised
by their rapid and vigorous growth in carbohytlratc
media with the production of acid and abundant gas.
H grown in a medium containing both carbohydrate
and protein-e.g. cooked-meat meclium (vide p. 121)
-there is rapid production of acid and gas, but no
digestion of the meat. The cultures have a slightly
sour smell, and the meat is turned pink by the acid.
(2) The proteolytic type is characterised hy the
digestion of protein. In the cooked-rncu,t medium
the proteolytic fermeuts evolved by thesc organisms
decompose and blacken the meat with the formation
of foul-smelling sulphur compounds. The protein is
also broken up into amino-acids, and smHll white
feathery masses of tyrosine crystals nrc frequently
seen in cnltures. .
The more important Ol"gauisllls exemplifying these
types are the following :-
S((cchw'olytie
(1) B. wclchii
(2) Fibr'ion septique
(3) B. tertius
(4) B. fallax
(5) B. oedematiens (B. novyi)
I' ,·ot,:o!yl it'
(1) B. s]Jorogciw8
(2) B. histol.llliclis
B. iclani (vide
p. 385) is
slightly proteolytic
Thcre is, ho,vevcr, no hard and J"Ul:>t line of demarcation
between the two groups. 'rhus, strains
of B. wcZchii producc small amounts oj' amino-acid,
and B. spol"ogcnes, though esscntially proteolytic, has
saccharolytic properties.
For further detailed iuformation all the anaerobes of infected
wounds, the AII'dicaZ UrsclI1·ch Co-nmdtfce'8 Special Ill'porl,
No. 39, 1919, should bc consulted. A useful short Table (quot.ed
from p. 47 of the Report) is given on p. 390, showing the
general classiIication of these organisms.