692 



OEDER IV. EUBACTERIALES 



and salicin. Inulin and glycerol not fer- 

 mented. 



Nitrites produced from nitrates. 



Coagulated albumin: No liquefaction. 



Blood agar: Hemolysis. 



Blood serum: No liquefaction. 



Brain medium: No blackening or diges- 

 tion. 



Meat medium: Reddened; acid and gas 

 produced. Meat neither blackened nor di- 

 gested. Non-putrefactive. 



Anaerobic, aerotolerant, growing feebly 

 on aerobic agar slant. 



Optimum temperature, between 30° and 

 35° C. Growth occurs at 50° C. 



Not pathogenic for guinea pigs or rabbits. 



Source : Isolated from gangrenous wounds 

 and from feces. 



Habitat: Widely distributed in soil, feces 

 and sewage. 



93. Clostridium pectinovorum (Stor- 

 mer, 1903) Donker, 1926. (Plectridium pec- 

 tinovorum Stormer, Mitteil. d. deutsch. 

 Landwirts. Gesellsch., 18, 1903, 195; not 

 Granulobacter pectinovorum Beijerinck and 

 van Delden, Arch, neerl. d. Sci. Exact, et. 

 Nat., Ser. II, 9, 1904, 423; Donker, Thesis, 

 Delft, 1926, 149.) 



pec.ti.no'vo.rum. Gr. adj. pecticus con- 

 gealing or hardening; M.L. noun pectinum 

 pectin; L. v. voro to devour; M.L. adj. pec- 

 tinovorus pectin-destroying. 



For additional descriptive characters see 

 Stormer (Cent. f. Bakt., II Abt., 13, 1904, 

 35), McCoy, Fred, Peterson and Hastings 

 (Jour. Inf. Dis., i6, 1930, 118), Weizmann 

 and Hellinger (Jour. Bact., 40, 1940, 665), 

 Weizmann and Hellinger (Palestine Jour. 

 Bot., Rehovot Ser., J^, 1944, 51), Hellinger 

 (Bui. Research Council Israel, 2, 1952, 225) 

 and Hellinger (Jour. Applied Bact., 17, 1954, 

 6). 



Long and short rods, slender, 0.5 to 0.6 by 

 3.8 to 4.2 microns, somewhat curved with 

 rounded ends, occurring singly or in short 

 chains. Large, ovoid, terminal spores, swell- 

 ing the cells; plectridial sporangia, spatulate 

 to capitate. Spores, 1.4 by 2.3 microns; plec- 

 tridia, 0.7 to 1.4 by 6.0 to 10.0 microns. Mo- 

 tile by means of peritrichous flagella. Gran- 

 ulose-positive in young plectridial stage. 

 Gram-positive. 



Glucose-gelatin: Liquefaction (active 

 growth of sporulating cultures necessary). 



Agar slant (aerobic) : Minute, translucent 

 colonies, containing long rods and thread- 

 like forms without spores. 



Glucose yeast agar surface colonies : Large, 

 1 to 5 mm in diameter, rounded or irregular, 

 raised, smooth or crested, often star-shaped, 

 somewhat hard, compact, glutinous, wax- 

 like. Whole colonj^ removed intact when 

 fished with needle. 



Milk: Stormy fermentation with some 

 peptonization. 



Hydrogen sulfide produced in yeast glu- 

 cose agar tested with lead acetate paper. 

 Negative in brain media with or without 

 iron. 



Maize or potato mash: Rapid fermenta- 

 tion with abundant gas production and par- 

 tial diastatic action. Butyric odor. Head 

 collapses on continued incubation leaving 

 clear supernatant above coarse sediment. 



Glucose, fructose, galactose, maltose, 

 mannose, soluble starch, maize starch, dex- 

 trin, glycogen, salicin and mannitol are 

 fermented. Glj^cerol, pectin, rhamnose, 

 raffinose, melezitose and alpha-methyl- 

 glucoside are slightly attacked, if at all. 

 Reports variable on arabinose, lactose, su- 

 crose, xylose and inulin. Trehalose, amyg- 

 dalin, esculin, erythritol, sorbitol, dulcitol, 

 quercitol and cellulose not fermented. 



Products of glucose fermentation, in addi- 

 tion to butyric, acetic and lactic acids and 

 ethyl alcohol, include negligible yields of 

 acetone and butyl and iso-propyl alcohols. 



Nitrites not produced from nitrates. 



Atmospheric nitrogen fixed, though not 

 as actively as by Clostridium pasteurianum 

 Winogradsky (Rosenblum and Wilson, 

 Jour. Bact., 57, 1949, 413). 



Egg albumin: Digestion. 



Brain medium: No blackening. 



Blood agar: No hemolysis. 



Blood serum: No liquefaction. 



Catalase-negative reaction obtained on 

 anaerobic cultures on glucose yeast agar; 

 results on aerobic cultures not recorded. 



Anaerobic, aerotolerant. 



Temperature relations (for fermentation) : 

 Optimum, 27° C. Range, 20° to 45° C. 



Source : Isolated from soil, hemp and jute. 



