804 



ORDER V. ACTINOMYCETALES 



Aerial mycelium: Well developed, white. 

 Sporophores produce spirals; spores spheri- 

 cal to ellipsoidal. 



Gelatin: Slow liquefaction. 



Synthetic agar: Colorless growth. Aerial 

 mycelium well developed, white. 



Milk: Not coagulated; not peptonized. 



Potato: Brownish growth. Aerial myce- 

 lium light gray. 



Sucrose is inverted. 



Starch is actively hydrolyzed. 



Good growth on cellulose. 



Nitrites produced from nitrates. 



Optimum temperature, 65° C. 



Source: Isolated from the stomach con- 

 tents of a rabbit. 



Habitat: Unknown. 



116. Streptomyces thermofuscus 



(Waksman et al., 1939) Waksman and Hen- 

 rici, 1948. (Actinomyces thermojxiscus Waks- 

 man, Umbreit and Cordon, Soil Sci., 47, 

 1939, 49; Waksman and Henrici, in Manual, 

 6th ed., 1948, 957.) 



ther.mo.fus'cus. Gr. noun therme heat; 

 L. adj. fuscus dark, dusky; M.L. adj. ther- 

 mofuscus (probably intended to mean) 

 thermophilic and dusky. 



Aerial mycelium: Hyphae spiral-shaped; 

 conidia produced. 



Gelatin: Liquefaction. At 50° C. a gray- 

 ish ring is produced and soluble pigment is 

 formed. At 28° C. growth, with no soluble 

 pigment. 



Synthetic agar: Poor growth at 28° C, 

 deep gray, with but little aerial mycelium. 

 At 50° C, growth dark to violet, with gray 

 to lavender aerial mycelium and soluble 

 brown pigment. 



Milk: Proteolysis. 



Potato: Abundant, dark colored growth, 

 no aerial mycelium, or few white patches, 

 dark soluble pigment. 



Starch is hydrolyzed. 



Temperature relations: Good growth 

 at 50° and 60° C. Will grow at 65° C. Faint 

 growth at 28° C. 



Aerobic. 



Distinctive characters: This species is 

 distinguished from Streptomyces thermo- 

 philus by the brown-colored aerial mycelium 

 on synthetic media, spiral-shaped hyphae 

 and ability to grow readily at 65° C. 



Source: Unknown. 



Habitat: Found in soils and composts. 



117. Streptomyces casei (Bernstein and 

 Morton, 1934) Waksman, 1953. (Actino- 

 myces casei Bernstein and Morton, Jour. 

 Bact., 27, 1934, 625; Waksman, in Waksman 

 and Lechevalier, Actinomycetes and Their 

 Antibiotics, Baltimore, 1953, 103.) 



ca'se.i. L. mas. n. caseus cheese; L. gen. 

 noun casei of cheese. 



Vegetative growth: Colorless to white. 



Aerial mycelium: White, 0.5 to 0.7 mi- 

 cron; no spirals. 



Gelatin: Complete liquefaction. 



Milk: Coagulated and peptonized. 



Starch is not hydrolyzed. 



Nitrates not produced from nitrates. 



Optimum temperature, between 40° and 

 60° C. Highly resistant to higher tempera- 

 tures and to disinfectants. Thermal death 

 point, 100°C. 



Relationships to other species: Krassil- 

 nikov places this organism in the same group 

 with Actinomyces invulnerabilis Acosta and 

 Rossi (Cent. f. Bakt., 14, 1893, 14), the lat- 

 ter being even more resistant to high tem- 

 peratures and to disinfectants. 



Source: Isolated from pasteurized cheese. 



Habitat: Found in cheese so far as known. 



118. Streptomyces clavifer (Millard 

 and Burr, 1926) Waksman, 1953. (Actino- 

 myces clavifer Millard and Burr, Ann. Appl. 

 Biol., 13, 1926, 601; Waksman, in Waksman 

 and Lechevalier, Actinomycetes and Their 

 Antibiotics, Baltimore, 1953, 103.) 



cla'vi.fer. L. adj. clavifer club-bearing. 



Vegetative growth: Yellow to yellow- 

 orange. Soluble yellow-brown pigment. 



Aerial mycelium: Sporophores long, 

 straight, some terminating in club-shaped 

 structures. Spores cylindrical, 1.0 by 1.5 

 microns. 



Gelatin: Gray to buff growth. White 

 aerial mycelium. Soluble, yellow to reddish 

 yellow pigment. Liquefaction. 



Synthetic sucrose agar: Gray to brick- 

 red growth. Aerial mycelium white, 

 sprinkled with light cinnamon-drab. Yel- 

 lowish to brown soluble pigment. 



Synthetic glucose agar: Gray to brown 



