574 



ORDER IV. EUBACTERIALES 



Ferments lactic and pyruvic acid, glyc- 

 erol, dihydroxyacetone, arabinose, glucose, 

 galactose, fructose, naannose, lactose, malt- 

 ose, sucrose, raffinose, dextrin, glycogen and 

 starch with the production of propionic and 

 acetic acids and carbon dioxide. 



Acid from esculin, salicin and mannitol. 

 No acid from dulcitol, inulin or xylose. 



Nitrites not produced from nitrates. 



Catalase-positive. 



Anaerobic, but less so than Propionibac- 

 terium Jreudenreichii . 



Distinctive character: The ability to fer- 

 ment the polysaccharides dextrin, glycogen 

 and starch. 



Source: Isolated from Edam and Tilsit 

 cheeses. 



Habitat: Dairy products. 



7. Propionibacteriuni raffinosaceum 



Werkman and Kendall, 1931. {Propionibac- 

 terium jensenii var. raffinosaceum van Niel, 

 The Propionic Acid Bacteria, Haarlem, 

 1928, 162; Werkman and Kendall, Iowa State 

 Coll. Jour. Sci., 6, 1931, 17.) 



raf.fi. no. sa'ce.um. Fr. v. raffiner to re- 

 fine; M.L. neut.n. raffinosum raffinose, a 

 sugar secured by refining beet sugar mo- 

 lasses; M.L. adj. raffinosaceum relating to 

 raffinose. 



Description taken from van Niel (op. 

 cit., 1928, 162) and from Werkman and 

 Brown (Jour. Bact., 26, 1933, 402). 



Cells in neutral media spherical to short, 

 rod-shaped cells, 0.8 by 0.8 to 1.5 microns, 

 of typical diphtheroid appearance. In media 

 in which acid is produced, the cells are some- 

 what longer rod-shaped, to 2 microns in 

 length. Aerobic growth occurs as irregular, 

 long rods, swollen and branched. Non-mo- 

 tile. Show metachromatic granules. Gram- 

 positive. 



Yeast-gelatin-lactate-stab: No liquefac- 

 tion. 



Yeast-agar-lactate-stab : Cream-colored 

 growth in stab; distinct, orange-yellow sur- 

 face growth. 



Liquid media: Turbid in early stages; 

 cream-colored, smooth sediment. 



Litmus milk: Coagulated, acid. 



Indole not produced. 



Ferments lactic and pyruvic acids, glyc- 

 erol, dihydroxyacetone, glucose, fructose, 



mannose, galactose, cellobiose, maltose, 

 lactose, sucrose, raffinose and mannitol 

 with the production of propionic and acetic 

 acids and carbon dioxide. 



Acid from adonitol, amygdalin, arabitol, 

 erythritol, esculin, inositol, melezitose, 

 salicin and trehalose. No acid from d- and 

 1-arabinose, dextrin, dulcitol, glycogen, 

 inulin, melibiose, perseitol, pectin, rham- 

 nose, sorbitol, starch or xylose. 



Nitrites not produced from nitrates. 



Catalase-positive; only very slightly so 

 when grown aerobically. 



Less anaerobic than Propionibacteriuni 

 Jreudenreichii. 



Distinctive characters: Differs from Pro- 

 pionibacterium jensenii in its somewhat 

 greater length and in its ability to ferment 

 cellobiose and salicin; the behaviour of 

 Propionibacteriuni jensenii towards raffinose 

 and mannitol is not constant and hence 

 cannot be used as a differential character. 

 Werkman and Kendall have reported differ- 

 ent agglutination reactions for Propioni- 

 bacterium jensenii and Propionibacteriuni 

 raffinosaceum. 



Source: Isolated from buttermilk. 



Habitat: Dairy products. 



8. Propionibacterivim peterssonii van 



Niel, 1928. {Bacterium acidi propionici c, 

 Troili-Petersson, Cent. f. Bakt., II Abt., 

 24, 1909, 333; van Niel, The Propionic Acid 

 Bacteria, Haarlem, 1928, 163.) 



pe.ters.so'ni.i. M.L. gen. noun peterssonii 

 of Petersson; named for Gerda Troili-Pe- 

 tersson, the Swedish bacteriologist who iso- 

 lated this organism. 



Description taken from van Niel (loc. 

 cit.) and from Werkman and Brown (Jour. 

 Bact., 26, 1933, 406). 



Cells in neutral media spherical, 0.8 mi- 

 cron in diameter, occurring in clumps of 

 short chains. In carbohydrate media which 

 turn acid during development, rod-shaped 

 cells, 0.8 by 1.5 to 2.0 microns, also occur 

 in clumps. Aerobic growth occurs as heavily 

 swollen and branched rods. Non-motile. 

 Show metachromatic granules. Gram-posi- 

 tive. 



Yeast-gelatin-lactate stab: No liquefac- 

 tion. 



Yeast-agar-lactate stab: Cream-colored 



