188 



ORDER I. PSEUDOMONADALES 



cose, etc. (Gray and Tatum, Proc. Nat'l. 

 Acad. Sci., 30, 1944, 404, and Foda and 

 Vaughn, Jour. Bact., 65, 1953, 79). 



Acetic acid produced from alcohol. Glu- 

 conic and 5-ketogluconic acids produced 

 from glucose and maltose. 



O.xidizes mannitol to fructose; sorbitol to 

 sorbose; and glj^cerol to dihydroxj^acetone. 

 Produces acid from arabinose, .xylose, glu- 

 cose, fructose, galactose and maltose. Some 

 strains do not attack maltose. 



Distinctive character: The formation of 

 dark brown to black pigment in media con- 

 taining glucose. 



Source: Isolated from beer. 



Habitat : Causes light-colored beer to be- 

 come darker brown. It is a very strong beer- 

 vinegar bacterium. Also found in souring 

 fruits. 



5. Acetobacter roseus Vaughn, 1942. 

 {Bacterium hoshigaki var. rosea Takahashi 

 and Asai, Zent. f. Bakt., II Abt., 82, 1930, 

 390; Vaughn, Wallerstein Lab. Communica- 

 tions, 5, No. 14, 1941,20.) 



ro'se.us. L. adj roseus rose -colored. 



Rods, 0.7 to 0.9 by 1.5 to 1.8 microns, 

 generally occurring singly, in pairs, often 

 in chains. Non-motile. Pellicle on fluid 

 media yields no starch or cellulose reaction. 



Koji (a mixture of rice and mold spores 

 used to start fermentation of Japanese bread 

 and sake) extract agar colonies: Small, 

 granular, circular, glistening, umbonate, 

 becoming brownish. 



Wort agar colonies: Circular, milky 

 white, becoming brownish in the center and 

 yellowish at the periphery. 



Koji extract agar streak: Grayish white, 

 glistening with ciliate margin, becoming 

 purple-brown to brown. 



Koji extract: Turbid, with thin film as- 

 cending on wall of tube. 



Bouillon: Turbid with ring formation. 



Yeast infusion glucose agar: Colonies 

 similar to those on wort agar. 



Yeast infusion glucose broth: Turbid with 

 thin, ascending film. 



Red color produced on sake-wort agar and 

 all media containing calcium carbonate. 



Acid from glucose, fructose, galactose, 

 arabinose, glycerol, mannitol, ethanol and 

 propanol. No acid from maltose, sucrose. 



lactose, raffinose, de.xtrin, starch, inulin, 

 sorbitol, glycogen, isodulcitol or methanol. 



Optimum temperature, between 30° and 

 35° C; minimum, between 10° and 15° C; 

 maximum, between 40° and 41° C. 



Thermal death point, 50° C. for 5 minutes. 



Distinctive character: The formation of a 

 rose to red pigment in suitable media, par- 

 ticularly those containing glucose and cal- 

 cium carbonate. 



Note: Vaughn {loc. cit.) has proposed the 

 name Acetobacter roseus to replace the name 

 Acetobacter hoshigaki. As originally de- 

 scribed, this organism was given the name 

 Bacterium hoshigaki var. rosea by Takahashi 

 and Asai {op. cit., 82, 1930, 390) without the 

 authors having first named and described 

 the species Bacterium hoshigaki. The Japa- 

 nese word "hoshigaki" has been used in a 

 confusing manner, viz. Bacterium indiis- 

 trium var. hoshigaki (Takahashi and Asai, 

 loc. cit.) and Bacterium hoshigaki var. 

 glucuronicum I, II and III (Takahashi and 

 Asai, Jour. Agr. Chem. Soc. Japan, 9, 1933, 

 351 and Zent. f. Bakt., II Abt., 87, 1933, 

 385). None of these Japanese names are in 

 the form of true binomials. 



Source: Isolated from fermenting mash of 

 dried persimmons (hoshigaki) ; also from 

 souring figs and dates. 



6. Acetobacter suboxydans Kluyver 

 and de Leeuw, 1923. (Paper read at the con- 

 vention of the Dutch Society of Micro- 

 biology, Utrecht, December, 1923; see 

 Tijdschrift v. Vergelijkende Geneeskunde, 

 10, Afl. 2-3, 1924.) 



sub. ox'y. dans. L. pref. sub- somewhat, 

 slightly; Gr. adj. oxys sharp; M.L. part. adj. 

 oxydans oxidizing; M.L. part. adj. suboxydans 

 slightly o.xidizing. 



Short rods. Occur singly or in chains. 

 Non-motile. Morphologically like Aceto- 

 bacter rancens. 



Forms a very thin, hardlj' visible pellicle 

 on fluid media. 



Wort agar colonies: Very small, circular, 

 slightly yellow. 



Minimum nutritional requirements: Pan- 

 tothenic acid, nicotinic acid, p-aminoben- 

 zoic acid, valine, alanine, isoleucine, 

 histidine, cystine, proline, mineral salts 

 and an oxidizable substrate such as alcohol, 



