FAMILY XIII. BACILLACEAE 



623 



Agar colonies: Usually small, round, 

 opaque, not distinctive. 



Agar slants: Growth scant to moderate, 

 flat, smooth to rough, translucent to opaque. 



Glucose agar slants: Growth soft, moist 

 and usually more abundant than on agar. 



Glucose asparagine agar slants: Growth 

 scant, if any. 



Proteose-peptone acid agar slants: Good 

 growth, better than on agar. 



Soybean agar slants : Growth usually more 

 abundant than on agar. 



Stock culture agar slants : Growth as good 

 as or better than on agar. 



Broth: Moderate uniform turbidity fol- 

 lowed by clearing and formation of sedi- 

 ment. 



NaCl broth: No growth in 7 per cent 

 NaCl. 



Milk agar streak plate : Zone of hydrolysis 

 of the casein narrow, if any. 



Potato: Growth erratic, not distinctive. 



Acid but no gas (with peptone as source 

 of nitrogen) from glucose. Acid production 

 variable from arabinose, xylose, lactose, 

 sucrose, glycerol and mannitol. 



Starch is hydrol3^zed. 



Acetjdmethylcarbinol usually produced. 



pH of glucose broth is 5.0 or less in 7 days. 



Citrates not utilized. 



Tomato j'east milk curdled in 1 to 3 days 

 at 45° C. 



Nitrites usually not produced from ni- 

 trates. No gas in nitrate broth under ana- 

 erobic conditions. 



Amino acids, biotin and thiamine are 

 essential for growth; perhaps also nicotinic 

 acid. 



Lecithinase not produced. 



Aerobic, facultatively anaerobic. Growth 

 in glucose broth under anaerobic condi- 

 tions; pH is less than 5.2 in 7 days (some 

 strains are inhibited by the alkalinity of 

 the medium as generally prepared; for this 

 species, therefore, a neutral or slightly acid 

 medium is recommended). 



Temperature relations: Optimum, be- 

 tween 33° and 45° C. Ma.ximum, between 

 55° and 60° C. for the majority of the strains. 

 Poor growth, if any, at 28° C. 



Source: Isolated from evaporated milk 

 and tomato juice. 



Habitat: Widely distributed in spoiled 

 food, cream, cheese and silage. 



9. Bacillus badius Batchelor, 1919, 

 emend. Saghafi and Appleman, 1953. (Bat- 

 chelor, Jour. Bact., 4, 1919, 25; Saghafi and 

 Appleman, Jour. Bact., 65, 1953, 220.) 



ba'di.us. L. adj. badius brown. 



Rods, 0.8 to 1.0 by 2.5 to 5.0 microns, 

 occurring usually singly or in short chains; 

 long chains on certain media. Stain uni- 

 formly. Motile. Gram -positive. 



Spores, 0.8 to 0.9 by 1.2 to 1.5 microns, 

 cylindrical or ellipsoidal, terminal to sub- 

 terminal. Thin-walled. Resemble those of 

 Bacillus coagulans. 



Sporangia usually not definitely swollen, 

 in some cases slightly swollen. 



Gelatin stab: Rapid crateriform lique- 

 faction. 



Gelatin agar streak plate: Wide zone of 

 hydrolysis. 



Agar colonies: Large, dense, rough, 

 opaque, with hairy outgrowths, resemble 

 those of Bacillus cereus. 



Agar slants: Abundant, grayish white 

 (brown, Batchelor), with outgrowths. Fecal 

 odor. 



Glucose agar slants: Same as on agar. 



Glucose nitrate agar slants: No growth. 



Soybean agar slants: Growth slow, be- 

 coming moderate. Edges hairy. 



Broth: Uniform turbidity. Fecal odor. 

 (Medium becomes very brown, Batchelor.) 



NaCl broth: No growth in 7 per cent 

 NaCl. 



Milk: No change (peptonization, Bat- 

 chelor). 



Milk agar streak plate : Moderate zone of 

 clearing of the casein. 



Potato: Scant, soft, spreading, slightly 

 brownish. 



Indole not produced. 



No acid or gas (with either ammonium 

 salts, peptone or yeast extract as source of 

 nitrogen) from arabinose, .xylose, glucose, 

 lactose, sucrose and mannitol. Slight acid 

 production from glj^cerol with yeast extract 

 (Smith and Gordon, unpublished data). 



Starch not hydrolyzed. 



Acetj'lmethylcarbinol not produced. 



