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BACILLUS BUTYRICUS. Hueppe. 



BACILLUS OF BUTYRIC ACID FERMENTATION. IS ONLY ONE OF A LARGE 

 NUMBER OF AEROBIC AND ANAEROBIC BACTERIA WHICH GIVE RISE 

 TO BUTYRIC ACID. THE VIBRION BUTYRIQUE OF PASTEUR 

 WAS THE FIRST ANAEROBE DISCOVERED (1861). 



Origin. Milk. 



Form. Lon ;, narrow rods, with rounded ends , fre- 

 quently in pairs, may form threads. 



Motility. Actively motile. 



Sporulation. At about 30 forms bright, oval, me- 

 dian spores. 



Anilin Dyes. React well. 



Growth. Rapid. 



Gelatin Plates. The deep colonies form yellowish masses, whereas the 

 surface ones liquefy rapidly and then form grayish-brown, granular patches 

 with fibri Hated borders. 



Mich Cultures. Rapid liquefaction along entire line of inoculation. The 

 gelatin becomes colored yellowish and on the surface a thin, folded, grayish 

 white scum forms. The liquid remains cloudy for some time but later the 

 growth settles to the bottom. 



Streak Cultures. On agar, forms a light, yellow, sticky covering. On 

 potatoes, forms a light brown, transparent growth which sometimes becomes 

 folded. 



Milk. Without change in the amphoteric reaction the casein gradually 

 coagulates, as with rennet. Subsequently after about 8 days the casein is 

 redissolved or peptonized with formation of pepton, leucin,tyrosin, ammonia 

 and bitter products. From hydrated milk sugar and lactates it forms butyric 

 acid. 



Oxygen requirements. Is aerobic. 

 Temperature. Can grow at ordinary temperature, 

 but its optimum is 35 to 40 C. 



Behavior to Gelatin. Liquefies. 

 Aerogenesis. Butyric acid formed. 

 Fathogenesis. No effect. 



