'40 



ORDER V. ACTINOMYCETALES 



pellicle. Abundant, flocculent sediment. 

 Dark brown, soluble pigment. 



Milk: No coagulation; slow liquefaction. 

 Brown pigment. 



Potato: Moderate growth, at first red or 

 brownish red, later dark brown. Aerial my- 

 celium grayish white. Dark brown pigment. 



Lactose is an excellent source of carbon. 



Starch is hydrol.yzed. 



Nitrites not produced from nitrates. 



Antagonistic properties: Produces an 

 antibiotic substance, neonocardin. 



Source: Isolated from soil. 



Habitat: Soil. 



44. Nocardia marina (Krassilnikov, 

 1949) Waksman, nom. nov. (Proactinoiuyces 

 flavus Humm and Shepard, Duke Univ. 

 Marine Sta. Bull., 3, 1946, 76; not Proactino- 

 myces flavus Krassilnikov, Bull. Acad. Sci., 

 U.S.S.R., No. 1, 1938, 139; Proactinomyces 

 citreus subsp. marinae (sic) Krassilnikov, 

 Guide to the Bacteria and Actinomycetes, 

 Izd. Akad. Nauk, U.S.S.R., Moskau, 1949, 

 141.) 



ma.ri'na. L. adj. marinus of the sea, 

 marine. 



Vegetative growth: Young colonies com- 

 posed of slender rods and filaments of vari- 

 ous lengths up to 5.0 microns or more, some 

 of which are branched. Filaments 0.5 to 0.8 

 micron in diameter. Older colonies com- 

 posed of coccoid elements only, about 0.6 

 micron in diameter, occurring singly or 

 variously grouped. Non-motile. Not acid- 

 fast. Gram-positive. 



Gelatin: Liquefaction crateriform or napi- 

 form at first, becoming infundibuliform and, 

 after ten days or more, stratiform. Usually 

 complete after three or four weeks at 20° to 

 23° C. 



Agar colonies: Bright lemon-yellow, flat 

 or slightly raised, the margin growing out- 

 ward just beneath the surface of the agar 

 with center somewhat raised. Margin undu- 

 late or crenate. Older colonies exhibit char- 

 acteristic division into segments. Thickly 

 seeded colonies apparently antagonistic 

 toward each other; their margins never 

 grow together. Surface smooth, usually 

 rather dull. Consistency thick-butyrous. 

 No soluble pigments. Pungent, rather 



pleasant, fruity odor characteristically pro- 

 duced. 



Agar slant: Filiform, flattened, lemon- 

 yellow streak with undulate margin which 

 usually spreads slowly just beneath the agar 

 surface. 



Broth: Turbid; no pellicle. Yellow ring 

 sometimes formed. Broth may remain clear 

 with yellow granular growth adherent to 

 sides of tube. 



Milk: Alkaline after a week or more. Pep- 

 tonization; no coagulation. 



Indole not produced but slowly utilized. 

 Indigotin not produced from indole. 



Hydrogen sulfide produced very slowly. 



Acid from arabinose, rhamnose, xylose, 

 galactose, glucose, fructose, mannose, cello- 

 biose, lactose, maltose, sucrose, salicin, 

 glycerol, mannitol and gum arable. No acid 

 from inulin, dulcitol, inositol, sorbitol, 

 ethyl alcohol or ethylene glycol. 



Acetic, butyric and lactic acids are uti- 

 lized. Citric, gluconic, malic, malonic, 

 maleic, oxalic, propionic, succinic, tartaric 

 and iso-valeric acids are not utilized. 



d-Arginine utilized as a source of both 

 nitrogen and carbon. Aspartic acid, cystine, 

 glycine, glutamic acid, 1-leucine and tyro- 

 sine utilized only as nitrogen sources. 

 dl-Alanine, creatine and dl-/3-phenylala- 

 nine not utilized. 



Acetjdmethylcarbinol not produced. 



Starch is hydrolyzed. 



Cellulose, chitin and alginic acid are 

 attacked. 



Seaweed gels: Agar slowly digested. 

 Colonies on agar containing added nitrate 

 usually form a slight, narrow depression. 

 On nutrient agar, agar digestion is not visi- 

 ble except with iodine test. Gelase field 

 narrow, fading margin. Acid and reducing 

 sugar produced from agar and from Irish 

 moss gel. Gels from Agardhiella and Hypnea 

 slowly utilized. 



Nitrites not produced from nitrates. 



Nitrite or ammonia utilized as nitrogen 

 source. Ammonia produced from nitrite, 

 nitrate, urea, asparagine and peptone 

 (sparingly). Urea used as nitrogen source. 



Catalase-positive. 



Aerobic. 



Optimum temperature, between 25° and 

 30° C. 



