FAMILY PSEUDOMONADACEAE 



185 



cells possess a single polar flagellum 

 (Vaughn, Jour. Bact., ^6, 1943, 394). The 

 chains show bud-like swellings. 



Gelatin colonies : Circular, becoming ir- 

 regular in shape with peculiar ramifica- 

 tions. 



Acid from arabinose, fructose, glucose, 

 galactose, sucrose, maltose, raffinose, 

 dextrin, ethyl alcohol, propyl alcohol, 

 erythritol, mannitol, glycol and glycerol. 

 No acid from sorbose, lactose, starch, 

 glycogen, inulin, methyl alcohol, isopro- 

 pyl alcohol, butyl alcohol, isobutyl 

 alcohol, amyl alcohol, dulcitol and acetal- 

 dehyde (Henneberg, Die deutsch. Essig- 

 ind.,;2, 1898, 147). 



Aerobic. 



Optimum temperature 18° to 21°C. 



Distinctive characters: Low optimum 

 temperature for growth and oxidation of 

 substrates; and the ability to oxidize a 

 large number of substrates. 



Habitat: Beer. 



Appendix: The following species have 

 been described, but until more compara- 

 tive studies have been made, no change 

 in nomenclature is recommended or 

 advisable. 



1. Acetobacter zeidleri Beijerinck. 

 (Termobaderium aceti Zeidler, Cent. f. 

 Bakt., II Abt., 2, 1896, 739; Bacterium 

 zeidleri Beijerinck, Acetobacter zeidleri 

 Beijerinck, Krai's Sammlung v. Mikro- 

 org., Prague, 1898, 7; Bacillus zeidleri 

 Migula, Syst. d. Bakt., 2, 1900, 801; 

 Acetobacter lindneri Bergey et al., Man- 

 ual, 1st ed., 1923, 36.) Named for A. 

 Zeidler, who first isolated this species. 



Rods, occurring singly and in chains, 

 showing large sausage-shaped involution 

 forms. Motile with a single polar flagel- 

 lum (Zeidler, Cent. f. Bakt., II Abt., 4, 

 1898, 669). 



Wort gelatin: Small, circular, slightly 

 granular, yellowish-brown, entire 

 colonies. No liquefaction. 



Dirty, yellowish-brown pellicle on 

 liquid media. 



Wort gelatin slant : Strongly glistening, 



transparent, whitish in center, smooth, 

 very weakly liquefied. 



Potato: Very scant growth. 



Acid from glucose, ethyl alcohol, 

 propyl alcohol and glycol. No acid from 

 arabinose, fructose, galactose, maltose, 

 lactose, rafhnose, dextrin, glycogen 

 methyl alcohol, isopropyl alcohol, butyl 

 alcohol, isobutyl alcohol, amyl alcohol, 

 glycerol, mannitol and acetaldehyde 

 (Henneberg, Die deutsch. Essigind., 2, 

 1898, 147). 



Aerobic, facultative. 



Optimum temperature 25°C. 



Habitat: Beer wort. 



2. Acetobacter acetosum (Henneberg) 

 Bergey et al. {Bacterium acetosutn Hen- 

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

 223; Bergey et al.. Manual, 1st ed., 1923, 

 36.) From Latin, acelum, vinegar. 



Rods : 0.4 to 0.8 by 1 .0 micron, occurring 

 singly and in chains. Non-motile. 

 Stains yellow with iodine. 



On beer, yeast water and glucose solu- 

 tions a firm, coherent, uniform, smooth, 

 white film that becomes folded (Henne- 

 berg, Garungsbakt., 2, 1926, 201). 



Acid from glucose, galactose, ethyl 

 alcohol, and propyl alcohol. No acid 

 from arabinose, fructose, sorbose, sucrose, 

 maltose, lactose, raffinose, dextrin, 

 starch, glycogen, inulin, methyl alcohol, 

 isopropyl alcohol, butyl alcohol, iso- 

 butyl alcohol, amyl alcohol, glycerol, 

 erythritol, mannitol, dulcitol and acetal- 

 dehyde (Henneberg, Die deutsch. Essig- 

 ind., 2, 1898, 147). 



Optimum temperature 28°C, maximum 

 36°C, minimum 8°C (Henneberg, Cent, 

 f. Bakt., II Abt., 4, 1898, 14). 



Habitat : Beer. 



3. Acetobacter ascendens (Henne- 

 berg) Bergey et al. {Bacterium ascen- 

 dens Henneberg, Zeitschr. f. deutsche 

 Essigind., Berlin, No. 19 to 23, 1898, 145; 

 also see Cent. f. Bakt., II Abt., 4, 1898, 

 933; Bergey et al., Manual, 1st ed., 1923, 

 37.) From Latin, ascendo, pp. ascen- 

 dens, ascending. 



Rods, occurring singly, rarely in chains. 



