SYRUPS 205 



sistant of all bacterial spores. They are further characterized by 

 their ability to form gummy products on potato, on bread and in 

 sugars. 



Bacillus mesentericus niger and B. granulatus mesentericus 

 are also members of the potato group and may be found in sugars 

 and syrups. Leuconostoc mesenteroides and Bacterium gelatinosum 

 beta, which are frequently found in sugar beet juice, are evidently 

 related to the potato group. Bacillus gummosus, also a gum 

 former, is frequently found in digitalis infusions. This latter 

 bacillus is comparatively large, feebly motile, forms spores and 

 produces lactic and butyric acids. Another organism which is 

 probably closely related to the potato group is the Bacterium 

 mesentericus panis viscosum, the cause of stringy or slimy bread. 

 All of the organisms named are Gram positive, are spore formers, 

 liquefy gelatin and are motile, having flagellae. The principal 

 biologic characteristics of the group may be given as follows: 



1. They form gums (levan) from sugars. 



2. The spores are very resistant to heat. 



3. They have a very low nutrient requirement. 



