Hay bacilli (Bacillus subtilis) – Milk souring bacteria (Streptococcus lactis) – Putrefaction bacteria (Proteus vulgaris) – Intestinal bacteria (Escherichia coli) – Paratyphoid bacteria (Salmonella paratyphi) – Bacillary dysentery (Shigella dysenteriae) – Pus bacteria (Staphylococcus pyogenes) – Bacteria from human mouth – Bacteria from cheese – Bacteria from leaven.