312 



ORDER IV. EUBACTERIALES 



growth becomes more mucoid without an 

 increase in pigmentation. 



Agar slants: Growth moderate, mucoid, 

 glistening, transparent, filiform. An in- 

 crease in organic nitrogen-containing com- 

 pounds causes growth to become non- 

 mucoid, opaque, wrinkled and adherent. 

 Frequent transfers are necessary for 

 survival. 



Proteose peptone (2 per cent) agar: 

 Gray-yellow growth. 



Broth: Faintly turbid. 



Litmus milk: Litmus reduced; j'ellow 

 surface ring; no acid in 7 days at 20° to 

 25° C.; casein slowly digested (14 to 20 

 days) . 



Potato: Growth scant to moderate, white 

 to faint yellow at 20° to 25° C.; potato 

 darkens and pigment becomes bright orange 

 at 10° C. 



Indole not produced. 



Hydrogen sulfide production slight. 



Glycerol, xylose, arabinose, glucose, 

 fructose, galactose, mannose, cellobiose, 

 sucrose, maltose, lactose and raffinose are 

 utilized as principal carbon sources under 

 aerobic conditions; ethanol, sodium citrate, 

 dextrin, starch, dulcitol, mannitol and 

 salicin are not utilized under these condi- 

 tions. 



Glucose and ammonium chloride usually 

 do not support growth when used as the 

 sources of carbon and nitrogen. 



Acid from glucose, galactose, mannose, 

 sucrose and maltose when included in semi- 

 synthetic media, agar slants or broths (acid 

 reactions not detectable with indicators in 

 peptone-beef-extract-containing media) . 



Optimum pH, between 7.2 and 7.4. 

 Growth between pH 6.5 and 7.8. Final pH 

 of unbuffered 1 per cent glucose broth, 5.9; 

 if peptone-beef-extract is also present in 

 the broth, the final pH is 6.5. 



Acetylmethj'lcarbinol not produced. 



Methyl red test negative. 



Nitrites not produced from nitrates. 



Urease-negative. 



Catalase-positive. 



Aerobic. 



Temperature relations: Growth range, 

 10° to 30° C. No growth at 37° C. 



Distinctive characters: Differs from other 

 non-motile species of Flavohacterium by a 



number of cultural properties which, when 

 combined, serve to differentiate the species. 

 These properties are yellow pigmentation 

 becoming yellow-brown or orange, slow 

 growth and poor survival on meat-extract- 

 peptone media, inability to reduce nitrates 

 to nitrites and failure to grow at 37° C. and 

 under anaerobic conditions. 



Source: Isolated from the water of deep 

 wells in the chalk region of Kent, England, 

 where it occurred as a practically pure cul- 

 ture. Found abundantly and reisolated by 

 Taylor, 1941, from the same source (personal 

 communication) . 



Habitat: Found in water containing a 

 high percentage of calcium carbonate. 



2. Flavobacterium fucatutn Harrison, 

 1929. (Canadian Jour, of Research, 1, 1929, 

 232.) 



fu.ca'tum. L. adj. fucatus colored, 

 painted. 



Rods, 0.8 to 1.0 by 2.5 to 3.5 microns, 

 slightly bent with rounded ends. Granular 

 with diphtheroid forms at 37° C. Non-mo- 

 tile. Gram-negative. 



Gelatin colonies: Circular, 3cllow, en- 

 tire, paler at edges. 



Gelatin stab: Crateriform liquefaction. 



Agar colonies: Circular, buff -yellow, 

 smooth, shiny, convex to pulvinate, granu- 

 lar, entire. 



Agar slant: Moderate, light buff -yellow, 

 spreading, shiny, smooth growth. 



Ammonium phosphate agar: Good growth 

 in 6 days. 



Broth: Turbid, becoming clear; pellicle 

 and yellow sediment. 



Litmus milk: Alkaline. Peptonized. 

 Clear serum. Yellow sediment. 



Potato: Growth abundant, pale buff- 

 yellow, smooth, spreading, becoming or- 

 ange-yellow. 



Indole not produced. 



Hj'drogen sulfide not produced. 



No acid from glucose, lactose or sucrose. 



Nitrites produced from nitrates. 



Traces of ammonia produced. 



Loeffler's blood serum not liquefied. 

 Light buff-yellow growth becoming ochra- 

 ceus salmon. 



Aerobic, facultatively anaerobic. 



