188 



MANUAL OF DETERMINATIVE BACTERIOLOGY 



Acid from arabinose, glucose, galac- 

 tose, maltose, lactose, raffinose, dextrin, 

 ethyl alcohol, propyl alcohol, glycerol, 

 erythritol and mannitol. Small amount 

 of acid from fructose and sucrose (Hen- 

 neberg, Handbuch d. Garungsbakt., 2, 

 1926,239). 



Temperature relations : Optimum 20° 

 to 30°C. Slight growth at 35° to 36°C 

 and 14° to 15°C. No growth at 39° and 

 at 7° to 8°C. 



Source : Isolated from vinegar in the 

 quick vinegar process. 



Habitat: Can be used both in the 

 quick or German process and the Orleans 

 method of making vinegar. 



10. Bacterium vini acetati Henneberg. 

 (Die deutsche Essigind., No. 11-18, 1906; 

 also Cent. f. Bakt., II Abt., 17, 1906, 

 797.) From Latin vinum, wine and 

 acetum, vinegar. 



Rods: 0.3 to 0.8 by 0.8 to 2.0 microns, 

 occurring singly, in pairs and sometimes 

 as short chains of three; cell round, oval 

 or slightly elongated, and rarely moder- 

 ately long forms. Streptococcus-like 

 cells are found on older agar cultures and 

 spindle forms in beer gelatin with 10 per 

 cent sucrose. 



Wort gelatin : Round, moist, shiny, 

 transparent colonies with whitish sedi- 

 ment in the center. 



The film on liquid media is not strongly 

 coherent and the liquid is cloudy. 



Acid from arabinose, fructose, glucose, 

 galactose, sucrose, maltose, raffinose, 

 dextrin, ethyl alcohol, propyl alcohol, 

 glycerol and erythritol. No acid from 

 lactose (Henneberg, Handbuch d. Gar- 

 ungsbakt., .?, 1925, 239). 



Optimum temperature 28° to 33°C. 



Source: Wine vinegar. 



Habitat : Found in vinegar made by the 

 Orleans method for wine vinegar. 



11. Bacterium curvum Henneberg. 

 (Die deutsche Essigind., No. 11-18, 1906; 

 also Cent. f. Bakt., II Abt., 17, 1906, 

 791.) From Latin, curvus, bent. 



Rods: 0.4 to 0.5 by 2.0 to 2.4 microns, 



occurring singly or in pairs, cells usually 

 oval or elongated, not infrequently sickle- 

 shaped, with rounded or pointed ends. 

 Not stained with iodine solution. Non- 

 motile. 



Wort gelatin : Transparent, round colo- 

 nies with raised center and edge, fre- 

 quently whitish and dry. 



A non-coherent scanty pellicle is 

 formed on the surface of liquid media 

 which sinks readily and the liquid is 

 quite turbid. 



Forms round white islands on the 

 surface of wort with 3 per cent alcohol. 



In old cultures on beer are to be found 

 numerous smooth light brown raised 

 colonies about 1 mm in diameter on the 

 uniform transparent base of the surface 

 membrane. 



Acid from arabinose, glucose, raffinose, 

 dextrin, ethyl alcohol, propyl alcohol, 

 glycerol and erythritol. Small amount 

 of acid from fructose, galactose and 

 mannitol. No acid from sucrose, maltose 

 and lactose (Henneberg, Handbuch d. 

 Garungsbakt., 2, 1925, 239). 



Temperature relations : Optimum 25° 

 to 30°C. Scant growth at 16° to 17°C. 

 No growth at 7° to 8°C. Growth at 35°C. 

 No growth at 39°C. 



Source : Isolated from vinegar in the 

 quick vinegar process. 



Habitat : Produces acetic acid in the 

 quick vinegar process. 



12. Acetobacter viscosum Shimwell. 

 {Bacterium aceti viscosum Day and 

 Baker, Cent. f. Bakt., II Abt., 36, 1913, 

 433; Bacillus aceti viscosum Day and 

 Baker, ibid., 437; Also see Baker, Day 

 and Hulton, Jour. Inst. Brewing, — , 

 1912, 651; Shimwell, Jour. Inst. Brewing, 

 42 (N. S. 32), 1936, 586.) From Latin, 

 viscous or slimy. 



Rods: 0.4 by 1.2 microns which produce 

 ropiness in beer. No capsules observed. 

 Non-motile as a rule. Weakly Gram- 

 positive. 



Source: From ropy beer. 



