550 



ORDER IV. EUBACTERIALES 



4/, 1935, 481) and Pederson (Jour. Bact., 

 35, 1938, 107). 



Rods, 0.5 to 1.0 bj' 7.0 to 35.0 microns, 

 occurring singly and in chains. Non-motile. 

 Gram-positive. 



Wort gelatin : Surface colonies are rhizoid 

 and slightly spreading. Submerged colonies 

 are round with smooth edges, yellowish by 

 transmitted light and rarely exceed 0.3 mm 

 in diameter. 



Wort gelatin slant: Growth is narrow 

 (about 1 mm wide), fiat, translucent and 

 rhizoid, becoming dry. 



Wort gelatin stab: A lu.xuriant, arbores- 

 cent form is produced in 7.5 per cent gelatin. 

 With 10 per cent gelatin the growth spreads 

 less vigorously, and in 15 per cent gelatin 

 the stab is no longer arborescent but be- 

 comes beaded. 



Wort agar colonies: Appear as irregular 

 masses of threads radiating from a central 

 nucleus; grayish white by reflected light. 



Wort agar slant: Growth same as for wort 

 gelatin slant. However, at higher tempera- 

 tures (32° C.) the rhizoid form becomes ob- 

 scure, and the growth develops into a 

 beaded, raised, grayish white streak about 

 2 mm in width. 



Broth: Produces a silky turbidity in un- 

 hopped beer and wort. Good growth in 

 yeast extract; turbid. 



Litmus milk: Acid. 



Acid from arabinose, glucose, fructose, 

 galactose, maltose, sucrose, dextrin, rafii- 

 nose, trehalose and mannitol; slight acid 

 from lactose and starch. No acid from xy- 

 lose, rhamnose or inulin. Forms 1.5 per cent 

 acid in mash. Also forms CO2 and alcohol, 

 lactic, formic and acetic acids. 



This species includes the ordinarily long 

 rod tj'pes from spoiled beers. Apparently 

 the same variations in regard to sugar fer- 

 mentation may be found as are noted for 

 similar species. 



Nitrites not produced from nitrates. 



Microaerophilic. 



Temperature relations: Optimum, be- 

 tween 29° and 33° C. Minimum, 11° C. Max- 

 imum, 37° C. 



Optimum pH for initial growth, 8.0; 

 growth shows signs of inhibition at pH 9.0. 



Comment: A slime-producing variety, 

 differing from the parent strain in sugar 



fermentations, has been described by Shim- 

 well (Jour. Inst. Brewing, 55 (X.S. 46), 

 1949, 26). 



Source: Isolated from sour beer and from 

 distillery yeast. 



Habitat: Probably more widely distribu- 

 ted than indicated by isolations. 



13. Lactobacillus buchneri (Henne- 

 berg, 1903) Bergey et al., 1923. {Bacillus 

 huchneri Henneberg, Cent. f. Bakt., II Abt., 

 11, 1903, 163; Bergey et al.. Manual, 1st ed., 

 1923, 251.) 



buch'ner.i. M.L. gen. noun buchneri of 

 Buchner; named for Prof. E. Buchner, a 

 German bacteriologist. 



Description supplemented hy material 

 from Pederson (Jour. Bact., 85, 1938, 107). 



Rods, 0.35 by 0.7 to 4.0 microns, occurring 

 singly, in pairs and chains or in filaments 

 25 microns or longer. Non-motile. Gram- 

 positive. 



Agar colonies: White to j-ellowish, ad- 

 herent. 



Agar slant: Growth, if anj', faint. 



Broth: Turbid, clearing after a few days. 



Litmus milk: Usually unchanged but 

 may be slightly acid with no reduction. 



Acid usually from arabinose, xylose, glu- 

 cose, fructose, galactose, mannose, sucrose, 

 lactose, maltose and raffinose. Mannitol, 

 sorbitol, glycerol, rhamnose, salicin, inulin, 

 dextrin and starch fermented by a few 

 strains. 



Lactic acid produced usually optically 

 inactive. Acetic acid, ethyl alcohol and car- 

 bon dioxide formed in the fermentation of 

 aldohexoses. Mannitol produced from fruc- 

 tose. Acetic and lactic acids from pentoses. 



Forms 1.3 per cent lactic acid in mash and 

 2.7 per cent alcohol. 



Nitrites not produced from nitrates. 



Temperature relations: Optimum, be- 

 tween 32° and 37° C. Minimum, between 

 10° and 15° C. Maximum, between 44° and 

 48° C. 



Relationship to other species: Strains of 

 this species might be considered intermedi- 

 ates between Lactobacillus brevis and Lacto- 

 bacillus fermenti. 



Source: Isolated from sour mash, pressed 

 yeast, molasses, wine, catsup and sauer- 

 kraut. 



