FAMILY IV. PSEUDOMONADACEAE 



187 



3a. Acetobacter pasteurianus (Han- 

 sen, 1879) Beijerinck, 1916. (Mycoderma 

 pasteurianum Hansen, Compt. rend. d. 

 Trav. d. Lab. d. Carlsberg, 1, 1879, 96; Bei- 

 jerinck, Proc. Sect. Sci., Kon. Akad. v. 

 Wetenschappen, Amsterdam, 18, 1916, 1199.) 



pas.teur.i.a'nus. Named for Pasteur, 

 French chemist and bacteriologist; M.L. 

 adj . pasteurianus of Pasteur. 



Rods, 0.4 to 0.8 by 1.0 micron, occurring 

 singly and in chains, at times showing thick, 

 club-shaped forms. Motility variable. 

 Motile cells possess a single polar flagellum 

 (Vaughn, Jour. Bact., 46, 1943, 394). Stain 

 blue with iodine. 



Wort gelatin colonies: Small, circular, 

 entire, gray, slimy. 



Forms a dry, wrinkled, folded pellicle on 

 double beer with one per cent alcohol. 



Meat infusion gelatin: Growth wide- 

 spread; later rosette form, toothed. 



Acid from glucose, ethanol, propanol and 

 glycol. No acid from arabinose, fructose, 

 galactose, sorbose, sucrose, maltose, lactose, 

 raffinose, dextrin, starch, glycogen, inulin, 

 methanol, isopropanol, butanol, isobutanol, 

 pentanol, glycerol, erythritol, mannitol, 

 dulcitol or acetaldehyde (Henneberg, Die 

 deutsch. Essigind., 2, 1898, 147). 



Optimum temperature, 30° C. Growth 

 occurs between 5° and 42° C. 



Habitat: Vinegar; beer and beer wort. 



3b. Acetobacter kuetzingianus (Han- 

 sen, 1894) Bergey et al., 1923. {Bacterium 

 klitzingianum (sic) Hansen, Compt. rend. d. 

 Trav. d. Lab. d. Carlsberg, 3, 1894, 191; 

 Bergey et al.. Manual, 1st ed., 1923, 35.) 



kuet.zing.i.a'nus. Named for Kuetzing, 

 a German botanist; AL L. adj. kuetzingianus 

 of Kuetzing. 



Short, thick rods, occurring singly, rarely 

 forming chains of notable length. Capsule 

 stains blue with iodine and with potassium 

 iodide. Non-motile. 



Double beer gelatin colonies: Small, en- 

 tire, w'ith vermiform surface. 



Wort gelatin colonies: Small, entire, with 

 surface free of wrinkles. 



Double beer: Forms a rather thick, folded 

 pellicle. Distinguished from Acetobacter 



aceti in showing a heavier growth above the 

 surface of the medium. 



Acid from glucose, ethanol, propanol and 

 glycol. No acid from arabinose, fructose, 

 galactose, sorbose, sucrose, maltose, lactose, 

 rafiinose, dextrin, starch, glycogen, inulin, 

 methanol, isopropanol, butanol, isobutanol, 

 pentanol, glycerol, erythritol, mannitol, 

 dulcitol or acetaldehyde (Henneberg, Die 

 deutsch. Essigind., 2, 1898, 147). 



Optimum temperature, 34° C; minimum, 

 between 6° and 7° C; maximum, 42° C. 



Habitat: Beer. Found in double beer. 



4. Acetobacter inelanogenus Beije- 

 rinck, 1911. (Cent. f. Bakt., II Abt., 29, 

 1911, 175.) 



me.la.no'ge.nus. Gr. adj. melas, melanis 

 black; Gr. v. gennao to produce; M.L. adj. 

 inelanogenus black-producing. 



Rods. Non-motile or motile. Motile cells 

 possess a single polar flagellum (Vaughn, 

 Jour. Bact., 46, 1943, 394). 



Gelatin: Apparent liquefaction probably 

 caused by acid, not an enzyme. When held 

 on artificial media for some time, the power 

 of liquefying gelatin is lost, probably due to 

 a slower production of acid. Deep brown pig- 

 ment produced; gelatin becomes insoluble 

 in boiling water and in trypsin solution. 



Beer- or wort-gelatin plates: Characteris- 

 tic dark brown, wide-spreading, diffuse 

 areas. 



Tap water - agar - glucose - peptone - potas- 

 sium phosphate-iron citrate-chalk medium: 

 In 24 hours at 30° C, black, spreading, dif- 

 fuse areas. 



Produces the pigment from peptone or 

 yeast autolysate if maltose or glucose is 

 present as a source of carbon. When grown in 

 glucose-peptone broth or agar with CaCOa 

 at 25° to 30° C, the pigment is produced 

 after one to several weeks. 



Pigment : The pigment causing the brown 

 coloration is an aromatic substance which is 

 blackened by iron salts. Reduces alkaline 

 solutions of silver and mercury, blackening 

 them (Beijerinck, op. cit., 29, 1911, 175). 



Minimum nutritional requirements : Pan- 

 tothenic acid, nicotinic acid, p-aminoben- 

 zoic acid, thiamine, mineral salts and an 

 oxidizable substrate such as alcohol, glu- 



