526 



ORDER IV. EUBACTERIALES 



Jensen, 1919. (Streptococcus hollandicus 

 Weigmann, quoted from Kramer, Die 

 Bakteriologie in ihren Beziehungen zur 

 Landwirtschaft und den Landw. Techni- 

 schen Gewerben, Wien, 1890; Orla-Jensen, 

 TheLacticAcid Bacteria, 1919, 132; 5«rep<o- 

 coccus lactis B, Aj-ers, Johnson andMudge, 

 Jour. Inf. Dis., 34, 1934, 29.) 



cre.mo'ris. L. noun cremor juice; cream; 

 L. gen. noun cremoris of cream. 



Spheres or ovoid cells elongated in direc- 

 tion of the chain; 0.6 to 1.0 micron in di- 

 ameter (often larger than Streptococcus 

 lactis) ; form long chains, especially in milk, 

 but some cultures occur predominantly as 

 pairs. Gram-positive. 



Serology: Possesses group-specific anti- 

 gen (group N) of Streptococcus lactis (Sher- 

 man, Smiley and Niven, Jour. Dairy Sci., 

 23, 1940, 529; Swartling, Jour. Dairy Res., 

 18, 1951, 256; Briggs and Nevvland, Jour. 

 Dairy Res., 19, 1952, 160). Many serological 

 types are known to exist. 



Action on blood: Slight greening (alpha 

 hemolytic) to indiiferent (gamma hemo- 

 lytic). 



Temperature relations: Growth at 10° and 

 below but not at 40° C. Optimum, below 

 30° C. May survive 60° C. for 30 minutes. 



Tolerance tests: No growth in broth con- 

 taining 4 per cent NaCl. Growth not ini- 

 tiated in broth adjusted to pH 9.2. No 

 growth in milk containing 0.3 per cent 

 methylene blue. Growth on 40 per cent 

 bile blood agar. 



Litmus milk: Acidified, curdled, litmus 

 completely reduced before curdling. No 

 digestion. 



Final pH in glucose broth, between 4.0 and 

 4.6. 



Acid from glucose and lactose. May or 

 maj' not ferment trehalose and salicin. 

 Rarely ferments maltose, sucrose, raffinose 

 or mannitol. Arabinose, xj-lose, inulin, glyc- 

 erol and sorbitol not fermented. 



Starch, gelatin and sodium hippurate not 

 hydrolyzed. Esculin may or may not be 

 split. 



Ammonia not produced from arginine. 



Comments: Members of this species are 

 commonly employed in commercial dairy 

 starters. Like Streptococcus lactis, some 

 strains ferment citric acid when incor- 



porated with a fermentable sugar with the 

 production of carbon dioxide, acetic acid 

 and diacetyl. 



Some cultures produce an antibiotic-like 

 substance that is active against other lactic 

 acid bacteria. This substance is distinct 

 from nisin, the antibiotic from Streptococcus 

 lactis (Oxford, Biochem. Jour., 38, 1944, 

 178). 



Related species : Although closely related, 

 this species can be distinguished readily 

 from Streptococcus lactis by its inability to 

 grow at 40° C., in a 4 per cent NaCl broth or 

 in a medium adjusted to pH 9.2. Also, it 

 fails to produce ammonia from arginine, 

 and the majority of the strains fail to fer- 

 ment maltose. 



Source: Raw milk and milk products; 

 commercial starters for butter and cheese 

 manufacture. 



Habitat: Probably of plant origin. 



Addendum: Species incertae sedis. De- 

 scriptions of species to which no name has 

 been given or of poorly defined species, the 

 taxonomic relationships of which are not 

 clear: 



1. Streptococcus sp. Serological group E. 

 (Brown, Frost and Shaw, Jour. Inf. Dis., 

 38, 1926, 381; Lancefield, Jour. Exp. Med., 

 57, 1933, 571.) 



Spherical or ovoid cells occurring in 

 pairs or chains of medium length. 



Serology: Constitutes Lancefield's group 

 E. Several serological types are known to 

 occur. May cross react with group C. 



Action on blood: Strongly hemolytic 

 (beta). Some non-hemolytic strains have 

 been reported. The streptolysin produced 

 is very acid-stable (Todd, Jour. Path. 

 Bact., 39, 1934, 299). 



Not fibrinolytic. 



Temperature relations: No growth at 10° 

 or at 45° C. Does not survive 60° C. for 30 

 minutes. 



Tolerance tests: Does not grow in broth 

 containing 6.5 per cent NaCl or at pH 9.6. 

 No growth in 0.1 per cent methylene blue 

 milk or in 10 per cent bile blood agar. 



Litmus milk: Acid, but not curdled. No 

 digestion. 



Final pH in glucose broth, between 4.2 

 and 4.8. 



