548 



ORDER IV. EUBACTERIALES 



Gelatin colonies: Small, gray, circular, 

 not liquefied. 



Agar colonies: Small, flat, crenatecl. 



Agar slant: Narrow, translucent, soft, 

 grayish streak. 



Broth: Slightly turbid. 



Milk: Unchanged. 



Acid from maltose and sucrose (Leich- 

 mann) and glucose, fructose, galactose and 

 dextrin. No acid from xylose, arabinose, 

 rhamnose, lactose, raffinose, trehalose, inu- 

 lin, starch, mannitol or a-methyl-glucoside 

 (Henneberg). Levo rotatory lactic acid is 

 formed. Forms 1.6 per cent acid in mash. 



Nitrites not produced from nitrates. 



Microaerophilic. 



Optimum temperature, 45° C. 



This is the high-temperature organism 

 of fermenting mashes. In fresh isolations it 

 apparently has a higher optimum tempera- 

 ture than when held in pure culture. 



Source: Isolated from sour potato mash 

 in a distillerJ^ 



Habitat : Fermenting vegetable and grain 

 mashes. 



9. Lactobacillus casei (Orla-Jensen, 

 1919) Holland, 1920. {Bacillus a, von Freu- 

 denreich, Ann. d. Microg., 2, 1890, 266; also 

 see Landw. Jahrb. d. Schweiz, 1891, 20; 

 Bacillus casei a, von Freudenreich and 

 Thoni, Landw. Jahrb. d. Schweiz, 1904, 526; 

 Caseobacterium vulgare Orla-Jensen, Mael- 

 keri-Bakteriologie, 1916, 35; Streptobacte- 

 rium casei Orla-Jensen, The Lactic Acid 

 Bacteria, 1919, 166; Holland, Jour. Bact., 

 5, 1920, 221.) 



ca'se.i. L. nouncose;/s cheese; L. gen. noun 

 casei of cheese. 



Short or long rods occurring in short or 

 long chains. Non-motile. Gram-positive. 



Milk: Acid with coagulation in 3 to 5 days 

 or longer, may become slimy. Forms about 

 1.5 per cent lactic acid. 



Utilizes casein and therefore important 

 in cheese ripening. 



Acid from glucose, fructose, mannose, 

 galactose, maltose, lactose, mannitol and 

 salicin. May or may not ferment sucrose. 

 Mostly dextro rotatory lactic acid produced 

 though a small amount of levo rotatory 

 lactic acid may be formed. Only lactic acid 



is produced with a trace of other end-prod- 

 ucts. 



Microaerophilic. 



Temperature relations: Optimum, 30° C. 

 Minimum, 10° C. Maximum, between 37° 

 and 40° C.; with some strains, 45° C. 



Relationship to other species : This is the 

 more common lactic acid rod found in milk 

 and milk products. Orla-Jensen distin- 

 guishes it from Lactobacillus plantarum Hol- 

 land in that it produces dextro rotatory 

 lactic acid and usually ferments lactose 

 more readily than sucrose or maltose. 



Comments: Rogosa, Wiseman, Mitchell, 

 Disraely and Beaman (Jour. Bact., 65, 1953, 

 688) recognize three varieties of this species 

 based on the ability to ferment lactose and/ 

 or rhamnose. 



Source: Isolated from milk and cheese. 



Habitat: Probably more widely distribu- 

 ted than indicated b}^ isolations. 



10. Lactobacillus leichmannii Bergey 

 et al., 1925. {Bacillus leichmanni I, Henne- 

 berg, Ztschr. f. Spiritusindustrie, 26, 1903, 

 22; also see Cent. f. Bakt., II Abt., 11, 1903, 

 163; Bergey et al.. Manual, 2nd ed., 1925, 

 180.) 



leich.man'ni.i. M.L. gen. noun leichmannii 

 of Leichmann; named for Prof. G. Leich- 

 mann, a German bacteriologist. 



Rods, 0.6 by 2.0 to 4.0 microns, occurring 

 singly and in short chains. The cells show 

 two or more deeply staining granules. Non- 

 motile. Gram-positive. 



Gelatin stab: No liquefaction. 



Agar colonies: Small, clear with white 

 centers. 



Agar slant: Limited, grayish streak, bet- 

 ter growth in stab. 



Broth: Turbid. 



Acid from glucose, fructose, maltose, 

 sucrose and trehalose; slight amounts from 

 galactose, mannitol and a-methyl-glucoside. 

 Lactose, raffinose, arabinose, rhamnose, 

 dextrin and inulin not fermented. Forms 

 1.3 per cent lactic acid in mash. Produces 

 levo rotatory lactic acid, according to Ro- 

 gosa et al. (Jour. Bact., 65, 1953, 686). 



Nitrites not produced from nitrates. 



Microaerophilic. 



Temperature relations: Optimum, 36° C. 

 Maximum, between 40° and 46° C. 



