FAMILY IV. PSEUDOMONADACEAE 



189 



glucose, etc. (Landy and Dicken, Jour. 

 Biol. Chem., H6, 1942, 109; Lampen, Under- 

 kofler and Peterson, Jour. Biol. Chem., 1^6, 

 1942, 277; Underkofler, Bantz and Peterson, 

 Jour. Bact., 45, 1943, 183; Stokes and Lar- 

 sen, Jour. Bact., J^, 1945, 495). 



Acid from ethanol, propanol, glycol, 

 glucose, glycerol and sorbitol. 



Optimum temperature, 30° C. 



Distinctive character: Partial o.xidation 

 of substrates as indicated by the formation 

 of calcium 5-ketogluconate crystals on the 

 surface of agar slants containing glucose and 

 calcium carbonate. 



Source: Isolated from spoiled beer. 



Habitat: Beer; also found in souring 

 fruits and wine vinegar. 



7. Acetobacter oxydans (Henneberg, 

 1897) Bergey et al., 1923. {Bacterium oxydans 

 Henneberg, Cent. f. Bakt., II Abt., 3, 1897, 

 223; Bergey et al.. Manual, 1st ed., 1923, 

 36.) 



ox'y.dans. Gr. adj. oxys sharp; M.L. 

 part. adj. oxydans oxidizing. 



Rods, 0.8 to 1.2 by 2.4 to 2.7 microns, 

 occurring singly and in chains. Motile cells 

 possess a single polar flagellum (Vaughn, 



Jour. Bact., 46, 1943, 394). The chains show 

 bud-like swellings. 



Gelatin colonies: Circular, becoming 

 irregular in shape with peculiar ramifica- 

 tions. 



Minimum nutritional requirements: Pan- 

 tothenic acid, nicotinic acid, p-amino- 

 benzoic acid, valine, alanine, isoleucine, 

 histidine, cystine, proline, mineral salts 

 and an o.xidizable substrate such as alcohol, 

 glucose, etc. (Foda and Vaughn, Jour. 

 Bact., 65, 1953, 79). 



Acid from arabinose, fructose, glucose, 

 galactose, sucrose, maltose, rafiinose, dex- 

 trin, ethanol, propanol, erythritol, man- 

 nitol, glycol or glycerol. No acid from 

 sorbose, lactose, starch, gl3^cogen, inulin, 

 methanol, isopropanol, butanol, isobutanol, 

 pentanol, dulcitol or acetaldehyde (Hen- 

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



Optimum temperature, between 18° and 

 21° C. 



Distinctive characters: Low optimum 

 temperature for growth and oxidation of 

 substrates; also the ability to oxidize a 

 large number of substrates. 



Habitat: Beer, souring fruits, wine vine- 

 gar. 



Genus IV. Aeromonas Kluyver and van Niel, 1936.* 

 (Zent. f. Bakt., II Abt., 94, 1936, 398.) 



A.e.ro.mo'nas. Gr. mas.n. aer air, gas; Gr. fem.n. monas unit, monad; M.L. fem.n. 

 Aeromonas gas (-producing) monad. 



Short (rarely more than 3 microns), rod-shaped cells. Motile by means of polar flagella, 

 usually monotrichous; occasionally non-motile. Gram-negative. Heterotrophic, o.xidizing 

 various organic compounds. Carbohydrates fermented with the production of Ho , CO2 and 

 2,3-butylene glycol. Methyl red negative. Slow or no fermentation of lactose. The majority 

 of species thus far described are from water or are known to be pathogenic to marine and 

 fresh -water animals such as fish and amphibians. 



Physiologically these organisms appear to be identical with certain species found in the 

 family Enter ohacteriaceae. The chief differences between the species in Aeromonas and those 

 in Paracolobactrum Borman, Stuart and Wheeler are found in the arrangement of their 

 flagella, in the less active fermentation of carbohydrates by the former, and in their patho- 

 genicity. 



The type species is Aeromonas liquefaciens (Beijerinck) Kluyver and van Niel. 



Key to the species of genus Aeromonas. 



I. Motile. 



A. Originally isolated from water. 



* Prepared by Dr. S. F. Snieszko, U. S. Fish and Wildlife Service, Leetown via Kear- 

 neysville, West Virginia, August, 1953. 



