FAMILY XIII. BACILLACEAE 



647 



of free atmospheric nitrogen than are other 

 butyric-acid-producing species. 



Source: Isolated from soil and from acid- 

 canned fruit. 



Habitat: Soil. 



11. Clostridium toaniim Baba, 1943. 

 (Jour. Agr. Chem. Soc. Japan, 19, 1943, 

 207.) 



to.a'num. Etymology Japanese, meaning 

 unknown. 



Large rods, 1.04 by 5.47 microns, occurring 

 singly or in short chains, becoming spindle- 

 shaped in 48 hours; average size then is 

 1.91 by 7.35 microns. Spores ovoid, 1.4 to 

 2.1 microns, central to subterminal. Encap- 

 sulated. Actively motile in young cultures. 

 Granulose-positive. Gram-positive, becom- 

 ing Gram-negative. 



Gelatin: No liquefaction. 



Glucose meat infusion agar slant (anaer- 

 obic, 35° C., 3 days): Fairly good growth. 

 Moist, glistening, irregular, milky white 

 colonies. Gas splits agar. 



Glucose meat infusion agar stab: Growth 

 good; sticky; gas is produced. 



Tryptone agar slant: Poor growth. 



Meat infusion: Poor growth. 



Glucose meat infusion: Good growth; vis- 

 cous precipitate; butanol odor. 



Milk: Coagulated. 



Potato slant (anaerobic, 35° C., 3 days): 

 Colonies island-like, moist, dull glistening, 

 milky white, bubbling. After 7 days, growth 

 heavier with strong butanol odor. 



Potato or maize mash: Good growth; 

 "head" formation; clear fermentation liq- 

 uid. 



Indole not produced. 



Hydrogen sulfide not produced. 



Glucose, 1-arabinose, fructose, mannose, 

 galactose, sucrose, maltose, trehalose, al- 

 pha-methyl-glucoside, dextrin, soluble 

 starch and glycogen are vigorously fer- 

 mented. Less vigorously fermented are rath- 

 nose, salicin, mannitol and beta-cellobiose. 

 Xylose, lactose, pectin and calcium lactate 

 are weakly fermented. Fermentation ques- 

 tionable for amygdalin. Adonitol, 1-rham- 

 nose, inulin, glycerol, dulcitol, d-sorbitol, 

 inositol and quercitol not attacked. 



Fermentation products are butanol, iso- 

 propanol, acetone, ethanol and butyric acid. 



Nitrites produced from nitrates. 



Serum: Poor growth; liquefaction very 

 weak. 



Catalase-negative. 



Anaerobic. 



Temperature relations: Optimum, 33° C. 

 Optimum fermentation, between 35° C. and 

 37° C. 



Chemical tolerance: Fermentation occurs 

 between pH 5.8 and 6.5. Growth occurs be- 

 tween pH 6.0 and 7.0, 6.2 affording the best 

 growth. 



Source: Not indicated. 



Habitat: Unknown. 



12. Clostridium amylosaccharobutyl- 



propylicum Beesch and Legg, 1947. (Clos- 

 tridium amylo-saccharo-bidylpropylicum (sic) 

 Beesch and Legg, U. S. Letters Pat., 

 2,420,998, May 27, 1947.) 



a . my . lo . sac . char . o . bu . t y 1 . pro . pyl ' i . - 

 cum. L. noun amylum starch; Gr. noun sac- 

 charum sugar; M.L. adj. hutylicus pertaining 

 to the butyl radical; M.L. adj. propijlicus 

 pertaining to the propyl radical; M.L. adj. 

 amylosaccharobutylpropylicum (probably in- 

 tended to mean) the organism which fer- 

 ments starch and sugar with the production 

 of butyl and propyl alcohols. 



Short and long rods, 0.6 to 2.8 by 2.5 to 

 12.0 microns, with rounded ends, occurring 

 singly or in chains. Sporangia are spindle- 

 shaped and clavate. Spores cylindrical to 

 ovoid, measuring 0.5 to 2.0 by 0.8 to 2.8 mi- 

 crons, subterminal to terminal. Motile by 

 means of peritrichous flagella. Granulose- 

 positive. Gram-positive, but variable after 

 24 hours. 



Gelatin stab: Growth best below surface 

 to bottom line of puncture. No liquefaction. 



Agar colonies: Circular with spreading 

 tendency, smooth, pearly luster to surface, 

 entire, convex. Colonies appear opalescent 

 with dark centers, finely granular, light tan. 



Agar slant : Growth abundant, spreading, 

 glistening, light cream-colored to tan, viscid 

 with a butylic odor. 



Broth: No surface growth; slight cloud- 

 ing; no odor. 



Litmus milk: Acid curd produced in 10 

 days; slight, if any, peptonization at 15 

 days. 



Potato: Abundant, spreading, glistening. 



