544 



ORDER IV. EUBACTERIALES 



1. Ferment raffinose, sucrose and lactose. 



12. Lactobacillus pastorianus. 



13. Lactobacillus buchneri. 



2. Does not ferment raffinose and often does not ferment sucrose or lactose. 



14. Lactobacillus brevis. 



B. Optimum temperature, between 35° and 40° C. or higher. Usually does not ferment 

 arabinose. 



15. Lactobacillus fermenti. 



1. Lactobacillus caiicasicus (Beije- 

 rinck, 1889) Beijerinck, 1901. (Bacillus cau- 

 casicus Beijerinck, Arch, neerl. d. sci. exact. 



et nat., ^3, 1889, 428; Beijerinck, ibid., S6r. 

 2, 7, 1901, 212; not Bacillus caucasicus von 

 Freudenreich, Cent. f. Bakt., II Abt., S, 

 1897, 54 and 135.) 



cau.ca'si.cus. Gr. noun Caucasia region 

 of the Caucasus; M.L. adj. caucasicus of 

 the Caucasus. 



Description taken from the reports of 

 Beijerinck cited above. 



Rods, thin and variable in size, occurring 

 singly or in filaments. Non-motile. Gram- 

 positive (not recorded in early descriptions) . 



Gelatin: No liquefaction. 



Wort gelatin: Small, white colonies. 



Agar colonies: Small. 



Broth: Carbohydrates necessary for 

 growth. 



Milk: Rapid acid production with coagu- 

 lation; no action on casein. 



Utilizes animal peptones wath difficulty; 

 utilizes vegetable peptones more readily. 



Acid from glucose, sucrose, maltose and 

 lactose. No action on starch. Action on other 

 carbohydrates not studied. Lactose in milk 

 converted to levo rotatory lactic acid with 

 little carbon dioxide. 



Microaerophilic . 



Optimum temperature, between 40° and 

 44° C. Temperature range, 25° to 45° C. 



Source: Isolated from kefir and from 

 cheese. 



Habitat: Occurs symbiotically with yeast 

 in kefir. 



Prototype: Dispora caucasica Kern, 1882. 

 (Biol. Zent., 2, 1882, 135; later in Bull, de la 

 Soc. Imp. des Naturalistes de Moscow, 56, 

 1882, 168.) 



The description by Kern of an organism 

 from kefir grains is confused probably be- 

 cause the organism (a spore former) which 

 he isolated by the use of Cohn's solution 



was not the same as the presumably granu- 

 lated lactobacillus he saw in microscopical 

 preparations of kefir. Beijerinck was appar- 

 ently the first to have isolated a lactobacil- 

 lus from kefir in pure culture and to have 

 given a sufficiently complete description to 

 make reidentification possible. It should be 

 noted that from the characters given, this 

 could not have been the same species as 

 that isolated later from kefir by von Freu- 

 denreich (op. cit., 1897, 54 and 135) and 

 Orla-Jensen (The Lactic Acid Bacteria, 

 1919, 175). 



2. Lactobacillus lactis (Orla-Jensen, 

 1919) Holland, 1920. {Bacillus lactis acidi 

 Leichmann, Cent. f. Bakt., II Abt., £, 1896, 

 779; also see Milch. Zeitung, 25, 1896, 67; 

 Thermobacterium lactis Orla-Jensen, The 

 Lactic Acid Bacteria, 1919, 164; Holland, 

 Jour. Bact., 5, 1920, 223.) 



lac'tis. L. noun lac milk; lactis of milk. 



Rods, appearing as long forms with a 

 tendency to grow into threads, often 

 strongly curling, occurring singly or in pairs 

 in young vigorous cultures. Generally con- 

 tain volutin grains. Gram-positive (not 

 recorded in original description). 



Milk: Acid produced followed by coagu- 

 lation in one to four days. 1.7 per cent acid 

 produced. 



Acid from fructose, glucose, mannose, 

 galactose, sucrose, maltose, lactose, raffi- 

 nose and dextrin. Glycerol, xylose, arabi- 

 nose, rhamnose, sorbitol, mannitol, inulin 

 and starch not fermented. Salicin may or 

 may not be fermented. 



Forms levo rotatory lactic acid with only 

 a trace of other products. 



Temperature relations: Optimum, 40° C. 

 Minimum, between 18° and 22° C. Maxi- 

 mum, 50° C. 



Source: Isolated from milk and cheese. 



