452 GENERAL SYSTEMATIC BACTERIOLOGY 



agar are smooth, gray-white, with flocculent sediment in the center. 

 In the stab the growth is better than on the surface. Mash becomes 

 clouded in two to three days with gas formation, and becomes clear 

 after five to fourteen days. In wort flocculent masses form on the 

 walls, when shaken it is clouded. In liquids the organism consists of 

 slender, long rods which usually are united in 2, 3 or more straight, 

 bent or wavy Unes. Maximum growth temperature is about 37®, 

 optimum 29 to 33° and minimum 11°C. Lactic acid to amount of 

 1.5 per cent is produced. 



The following sugars are acidified: arabinose, trehalose, dextrose, 

 levulose, galactose, maltose, methyl glucosid, raffinose, mannite, 

 dextrin, cane sugar. Starch and lactose are slightly fermented. 

 Xylose, rhamnose, inulin, erythrit, quercit and dulcit are not fer- 

 mented. 



This generic name is rejected by Erwin F. Smith (1905, p. 174). 



The genus Saccharohacillus has not come into general use, and is 

 probably to be regarded as a synonym of Lactohacillus. 



Saccharobacter. A generic name used by Beijerinck (1900,. p. 200) 

 for organisms closely related to his genus Aerohacter {q.v.). The types 

 mentioned are those generally termed Bacillus megatherium and B. 

 hortulensis. The name is listed as invaUd by E. F. Smith (1905, p. 174) . 



Salmonella. A generic name used by Lignieres (1900, p. 389) 

 and others for the organisms of the hog cholera bacillus or intermediate 

 group of the intestinal bacteria. Lignieres states: 



Le microbe de la Schweineseptikemie rentre dans le groupe des Pasteurella; 

 celui du Hog-cholera ou schweinepest est tres different, if pourait servir de pro- 

 totype pour la creation d'un autre groupe, celui des Salmonella. 



Again (1901, p. 734) he states: "J'ai, de plus, jet^ les bases d6en 

 autre groupe, celui des samonelloses, ayant pour type le microbe du 

 hog-cholera de Salmon." 



Buchanan (1918, p. 53) used this name as a designation of his second 

 subgenus of the genus Bacterium with the definition: "Fermenting 

 glucose but not lactose with formation of acid and gas. The type 

 species is Bacterium (Salmonella) cholerae suis?" 



CasteUani and Chahners (1919, p. 934) recognize this as the sixth 

 genus of the tribe Ebertheae. The definition is: 



Ebertheae which completely ferment glucose, but do not ferment lactose, and 

 partially or completely ferment mannitol, in addition to other carbohydrates. 

 Milk not clotted. 



Type species. Salmonella paratyphi (Schottmiiller, 1902). 



