628 



ORDER IV. EUBACTERIALES 



Agar slants: Growth variable, ranging 

 from thin, scant, rough and non -spreading 

 to good, opaque, smooth and spreading. 



Glucose agar slants: Growth usually less 

 than on agar. 



Glucose asparagine agar slants: Growth 

 variable. 



Proteose-peptone acid agar slants: No 

 growth. 



Soybean agar slants: Growth, if any, less 

 than on agar. 



Stock culture agar slants : Growth usually 

 less than on agar. 



Broth: Turbidity usually uniform. 



NaCl broth: Scant, if any, growth in 3 per 

 cent NaCl. 



Milk agar streak plate: Hydrolysis of 

 casein variable. 



Tomato yeast milk: Not coagulated in .3 

 days at 45° to 50° C. (Gordon and Smith, 

 Jour. Bact., 58, 1949, 327). Coagulated at 

 65° C. (Stark and Tetrault, Sci. Agr., 32, 

 1952, 81). 



Potato: Scant, if any, growth. 



Indole not produced. 



Acid but no gas (with peptone as source 

 of nitrogen) from glucose. Acid production 

 variable from arabinose and xylose. With 

 ammonium salts as a source of nitrogen, 

 acid production is variable from glucose. 



Starch is hydrolyzed. 



Acetjdmethylcarbinol not produced. 



pH of glucose broth cultures is 4.5 to 6.6. 



Citrates usually not utilized. 



Nitrites usually produced from nitrates. 

 Nitrites not produced from nitrates (Donk). 

 Usually no gas produced in nitrate broth 

 under anaerobic conditions. 



Aerobic, facultatively anaerobic. Usually 

 there is growth in glucose broth under ana- 

 erobic conditions. 



Temperature relations: Optimum, be- 

 tween 50° and 65° C. Growth variable at 

 70° C. and 37° C. No growth at 28° C. 



Source: Isolated from spoiled canned 

 corn and string beans. 



Habitat: Widely distributed in soil and 

 spoiled food products. 



16. Bacillus circulans Jordan, 1890, 

 emend. Ford, 1916. (Jordan, Mass. State 



Board of Health, Exp. Invest., pt. 2, 1890, 

 831; Ford, Jour. Bact., 1, 1916, 519.) 



cir'cu.lans. L. part. adj. circulans circling, 

 making round. 



Rods, 0.5 to 0.7 by 2.0 to 5.0 microns, some 

 slightly bent, with ends rounded or pointed, 

 usually not in chains. Usually actively 

 motile. Gram-negative. Variations: 0.4 to 

 0.9 by 1.5 to 5.0 microns. Contain metachro- 

 matic granules. Encapsulated. 



Spores, 0.8 to 1.4 by 1.1 to 2.4 microns, 

 ellipsoidal, terminal to sub-terminal. Spore 

 wall thick and easily stained. Variations: 

 Kidney-shaped or cylindrical. Lateral or 

 central. Thin-walled. 



Sporangia definitely swollen and clavate. 



Gelatin stab: Slow, cone-shaped lique- 

 faction, liquefied portion evaporating (Jor- 

 dan); no liquefaction (Ford). 



Gelatin agar streak plate : Usually a zone 

 of hydrolj'sis is visible. 



Agar colonies: Thin, spreading, trans- 

 lucent to transparent, sometimes barely 

 visible or small to medium in size, opaque, 

 entire. 



Giant colonies: Sometimes there are mo- 

 tile micro-colonies which move from the 

 point of inoculation in a rotating pattern, 

 eventually covering the entire plate (poured 

 agar plates should be allowed to stand 2 or 

 3 days at room temperature in order to dry 

 the surface somewhat before using). 



Agar slants: Growth scant, thin, spread- 

 ing, often indistinct. Variations: Growth 

 moderate, entire, dense, coherent. 



Beef extract agar slants (without pep- 

 tone) : Sporulation usually better than on 

 agar. 



Glucose agar slants : Growth usually heav- 

 ier than on agar. Variations: Very gummy, 

 opaque. Less growth than on agar. 



Proteose-peptone acid agar slants: Usu- 

 ally no growth. 



Soybean agar slants: Growth, if any, less 

 than on agar. 



Broth: Turbidity light to fair. Sediment 

 flocculent to slimy. No growth by a few 

 strains. 



NaCl broth: No growth by some strains 

 in 2 per cent NaCl. Growth by other strains 

 in 5 per cent. No grow^th in 7 per cent. 



Milk: Usually acid; slowly coagulated. 



