The relationship of hyaluronidase produced by a microorganism to the virulence and invasiveness of the organism has been widely investigated (Meyer, 1947). The discovery by McClean et al. (1943) that Clostridium perfringens growing in tissues produced hyaluronidase gave impetus to these investigations. Since, during the course of our studies on bovine mastitis, Streptococcus agalactiae (Lancefield's Group B) has been found to be the species of streptococcus most frequently associated with clinical and subelinical mastitis in the area of Madison, the following work was undertaken to determine the extent of hyaluronidase production by these cocci and, also, the relation of the production of hyaluronidase to various environmental factors. Few studies of hyaluronidase production by the various serological groups of streptococci have been concerned with enzymatic activity by cultures in Group B. McClean (1941) reported production of hyaluronidase by these streptococci; Pierce (1947) found 3 of 11 Group B streptococci isolated from human beings to have activity; Russell and Sherwood (1949) studied a series of cultures from human beings and reported that Group B streptococci exhibited the highest percentage of hyaluronidase producing strains. Sellers (1949) reported that all of 54 strains of Group B streptococci isolated during the course of a study on bovine mastitis produced in vitro a low titer of hyaluronidase. MATERIALS AND METHODS Cultures. All the bovine cultures used were obtained from blood agar streak plates used to confirm the Hotis test for mastitis streptococci. These tests were conducted by G. R. Spencer and J. Simon of the Department of Veterinary Science as part of their studies of the treatment of mastitis. Each isolate was obtained from one-quarter of the udder of a cow, since previous work had indicated that a single species of streptococcus was usually found in a given quarter. The cultures were picked from the blood agar plates into tryptose broth for purposes of identification and hyaluronidase assay. The cocci were identified on the basis of one or more of the following reactions: (1) their action in hippurate and aesculin (Soulides, 1942); (2) the Lancefield precipitin reaction; (3) the CAMP reaction (Christie, Atkins, and Munch-Peterson, 1944). Cultures which fermented hippurate without the hydrolysis of aesculin, which gave positive precipitin