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MANUAL OF DETERMINATIVE BACTERIOLOGY 



Koji (a mixture of rice and mold spores 

 used to start fermentation of Japanese 

 bread and sak6) extract agar colonies : 

 Small, granular, circular, glistening, 

 umbonate, becoming brownish. 



Wort agar colonies : Circular, milky- 

 white, becoming brownish in center and 

 yellowish at periphery. 



Glucose sake agar: Circular, milky- 

 white, granular, umbonate, entire. 



Hoshigaki (dried persimmons) extract 

 agar: Circular, milky -white, granular, 

 becoming yellowish-brown in the center 

 and grayish-white at the periphery. 



Koji extract agar streak : Grayish- 

 white, glistening with ciliate margin, 

 becoming purple brown to brown. 



Koji extract: Turbid with thin film, 

 ascending on wall of tube. 



Bouillon: Turbid with ring formation. 



Yeast infusion glucose agar : Colonies 

 similar to those on wort agar. 



Yeast infusion glucose broth : Turbid 

 with thin, ascending film. 



Red color produced on sake wort agar 

 and all media containing calcium 

 carbonate. 



Acid from glucose, fructose, galactose, 

 arabinose, glycerol, mannitol, ethyl and 

 propyl alcohol. No acid from maltose, 

 sucrose, lactose, raflinose, dextrin, starch, 

 inulin, sorbitol, glycogen, isodulcitol and 

 methyl alcohol. 



Forms gluconic acid from glucose. 



Aerobic. 



Optimum temperatures 30° to 35°C; 

 maximum 40° to 41°C; minimum 10° 

 to 15°C. 



Thermal death point 50°C for 5 

 minutes. 



Distinctive character : The formation 

 of a rose to red pigment in suitable media ; 

 particularly those containing glucose 

 and calcium carbonate. 



Source : Isolated from fermenting mash 

 of dried persimmons (hoshigaki), and 

 souring figs and dates. 



Note: Vaughn, Wallerstein Lab. Com- 

 munications, 5, No. 14, 1942, 20, has 

 proposed the name Acetohacter roseiun to 

 replace the name Acetohacter hoshigaki. 



As originally described, this organism 

 was given the name Bacterium hoshigaki 

 var. rosea by Takahashi and Asai (loc. 

 cit.) without the authors having first 

 named and described the species Bac- 

 terium hoshigaki. The Japanese word 

 "hoshigaki" has been used in a confus- 

 ing manner viz. Takahashi and Asai, 

 loc. cit. {Bacterium industrium var. 

 hoshigaki) and Takahashi and Asai, 

 Jour. Agr. Chem. Soc. Japan, 9, 1933, 351 

 and Cent. f. Bakt., II Abt., 87, 1933, 385 

 {Bacteriuin hoshigaki var. glucuronicum 

 I, II and III). None of these Japanese 

 names are in the form of true binomials. 



6. Acetobacter suboxydans Kluyver 

 and de Leeuw. (Paper read at the con- 

 vention of the Dutch Society of Microbiol- 

 ogy, Utrecht, December, 1923, see Tijd- 

 schrift V. Vergelijkende Geneeskunde, 

 10, Afl. 2-3, 1924.) From L. sub, under, 

 less; Gr. oxys, sharp, acid; dans, giving, 

 i.e. less acid giving; less oxidizing. 



Short rods : Occurring singly or in 

 chains. Non-motile. Morphologically 

 like Acetobacter rancens. 



Forms very thin, hardly visible pellicle 

 on fluid media. 



Wort agar colonies: Very small, circu- 

 lar, slightly yellow. 



Acid from ethyl alcohol, propyl alco- 

 hol, glycol, glucose, glycerol and sorbitol. 



Optimum temperature 30°C. 



Distinctive character: Partial oxida- 

 tion of substrates as indicated by the 

 formation of calcium 5-keto gluconate 

 crystals on the surface of agar slants con- 

 taining glucose and calcium carbonate. 



Source : Isolated from spoiled beer. 



Habitat : Beer. 



7. Acetobacter oxydans (Henneberg) 

 Bergey et al. (Bacteritmi oxydans Hen- 

 neberg, Cent. f. Bakt., II Abt., 3, 1897, 

 223; Bacillus oxydans Migula, Syst. d. 

 Bakt., 2, 1900, 800; Bergey et al.. Manual, 

 1st ed., 1923, 36.) From Gr. oxys, sharp, 

 acid; dans, giving. 



Rods: 0.8 to 1.2 by 2.4 to 2.7 microns, 

 occurring singly and in chains. Motile 



