210 



STUDIES IN BACTERIOSIS. VII 



COMPARISON OF THE "STRIPE DISEASE" WITH 

 THE "GRAND RAPIDS DISEASE" OF TOMATO 



By SYDNEY G. PAINE and MARGAKET S. LACEY. 



{From the Department of Plant Physiology and Pathology, 

 Imperial College of Science and Technology, London.) 



In the course of an investigation of the "Stripe Disease" of tomatoes a 

 yellow organism was frequently found associated with the causal organ- 

 ism. The properties of this organism were so similar to those of Aplano- 

 bacter michiganense, E.F.S.(i) as to suggest close relationship with it, and 

 in a former communication (2) the question was raised whether on further 

 investigation the Grand Rapids Disease might not prove to have a 

 common etiology with the "Stripe Disease." 



By the courtesy of Dr E. F. Smith and Professor Nakata, to both of 

 whom the authors wish to express their thanks, a tomato plant infected 

 with the Grand Rapids Disease was obtained and a careful comparison 

 of the two organisms rendered possible. From this plant Aplanohacter 

 michiganense was isolated without difficulty and compared with the 

 yellow organism referred to above. The two organisms were given pre- 

 liminary culture by several transfers in broth tubes and their charac- 

 teristics on different media were then investigated with the following 

 result. 



Pathogenicity 

 Bouillon-agar plate culture 



Bouillon-agar slope 

 Broth 



Gelatine slope 

 Nitrate broth 



Aplanobacter (Paine 

 and Bewley) 



Not pathogenic for tomato 



when associated with B. 



laihyri 

 Colonies round, smooth, 



glistening, viscous, deep 



orange 



Deep orange, very viscous 



Slow growth, clear after 24 

 hours, cloudy after 48 

 hours, no pellicle 



Liquefaction starts in 48 

 hours 



No reduction of nitrate 



Aplanobacter 

 michiganense E.F.S. 



Pathogenic for tomato 



Colonies round, smooth, 

 glistening, very pale yel- 

 low at first deepening 

 with age to a mid-chrome 



Pale yellow, not nearly so 

 viscous 



The same 



No liquefaction until the 



11th day 

 The same 



