530 



ORDER IV. EUBACTERIALES 



1. Pedicoccus cerevisiae Balcke, 1884. 

 (Ferment No. 7, Pasteur, Etudes sur la 

 biere. Paris, 1876, 4; Sarcina from beer, 

 Hansen, Compt. rend. Trav. Lab. Carls- 

 berg, 1, 1879, 234 and 288; Balcke, Woch- 

 nschr. f. Brauerei, 1, 1884, 257.) 



ce.re.vi'si.ae. L. noun cerevisia beer; 

 L. gen. noun cerevisiae of beer. 



Spheres, 1.0 to 1.3 microns in diameter, 

 occurring singly, in pairs or in tetrads. In 

 acid media the latter prevail. Non-motile. 

 Gram-positive. 



No growth in alkaline media. 



Peptone, meat-extract gelatin colonies: 

 White becoming yellowish to yellowish 

 brown. No liquefaction. 



Wort gelatin with calcium carbonate: 

 White colonies, 2 to 3 mm; carbonate dis- 

 solved. 



Meat extract gelatin stab: Growth along 

 stab ; white, raised surface growth. No lique- 

 faction. 



Wort and beer: Slight to moderately tur- 

 bid growth, strong development on bottom 

 of the flask. Hop-sensitive, but may de- 

 velop in heavily hopped beers under special 

 conditions. 



Litmus milk: Usually no growth; a few 

 strains may show acid and may curdle the 

 milk. 



Potato: Scant growth. 



Acid from glucose, fructose, mannose, 

 galactose and maltose; usually from arabi- 

 nose, sucrose, lactose, raffinose, salicin and 

 amygdalin; sometimes from xjdose and 

 rhamnose. No acid from mannitol, alpha- 

 methyl glucoside, inulin, dextrin or starch 

 (Pederson, Bact. Rev., 13, 1949, 228). Op- 

 tically inactive lactic acid, as well as traces 

 of acetic acid and carbon dioxide, is pro- 

 duced. 



Diacetyl is produced, apparently from 

 the oxidation of acetylmethylcarbinol; di- 

 acetyl is the substance responsible for the 

 "sarcina odor" of spoiled beer and the 

 aroma of fresh butter (Shimwell and Kirk- 

 patrick, Jour. Inst. Brewing, 45 (N.S. 36), 

 1939, 141). 



L-tryptophane, L-cj^stine, DL-threonine, 

 DL-valine, DL-leucine, DL-isoleucine, 

 L-histidine, DL-phenylalanine, L-tyrosine, 

 L-proline, glycine, DL-alanine, L-arginine, 

 DL-serine, L-glutamic acid, L-aspartic acid 



and asparagine are required for growth. 

 Aspartic acid can completely replace as- 

 paragine, whereas asparagine can only par- 

 tially replace aspartic acid. DL-methionine 

 and possibly DL-lysine are stimulatory 

 (Jensen and Seeley, Jour. Bact., 67, 1954, 

 486). 



Purine and pyrimidine requirements vary 

 considerably with the strain: some strains 

 require neither of these compounds; other 

 strains, requiring both purines and pyrimi- 

 dines, exhibit greatest growth with either 

 xanthine or guanine, whereas uracil and 

 thymine are least effective; still other 

 strains require uracil (Jensen and Seeley, 

 loc. cit.). 



Leucovorin (citrovorum factor), niacin 

 and pantothenic acid are absolute vitamin 

 requirements, whereas biotin and pyridox- 

 ine are merely stimulatory; a few strains 

 require riboflavin in addition (Jensen and 

 Seeley, loc. cit.). 



Urea not utilized. 



Nitrites not produced from nitrates. 



Usually catalase-negative; may be weakly 

 positive in media low in sugar content (Fel- 

 ton, Evans and Niven, Jour. Bact., 65, 1953, 

 481). 



Microaerophilic. 



Optimum temperature, between 25° and 

 32° C. Growth range, 7° to 45° C. Killed at 

 60° C. in 8 minutes. 



Source: Originally isolated from sarcina- 

 sick beer and for many years known only as 

 found in beer j^easts, spoiled wort and beer. 

 More recently this species has been recog- 

 nized in various types of fermenting vegeta- 

 ble juices (Pederson, op. cit., 1949, 228; also 

 see Wallerstein Lab. Communications, 17, 

 1954, 10). 



Habitat: Widely distributed in ferment- 

 ing materials such as beer, sauerkraut and 

 pickles. 



2. Pediococcus acidilactici Lindner, 

 1887. (Lindner, Wochnschr. f. Brauerei, 3, 

 No. 23, 1887; see Cent. f. Bakt., 2, 1887, 342; 

 also see Die Sarcina-Organismen der Giih- 

 rungsgewerbe. Lindner, Inaug. Diss., Ber- 

 lin, 1888, 26, and Cent. f. Bakt., 4, 1888, 

 427.) 



a.ci.di.lac.ti'ci. M.L. noun acidum lacti- 



