FAMILY LACTOBACTERIACEAE 



325 



Source: Isolated from milk by Lister 

 (loc. cit.). Milk and milk products. 



Habitat: Not in the udder of cows. 

 Plants may be natural habitat (Stark and 

 Sherman, Jour. Bact., 30, 1935, 639). 



Note : The following may be regarded 

 as varieties of Streptococcus lactis: (1) 

 Streptococcus lactis var. maliigenes Ham- 

 mer and Cordes, Iowa Agr. Exp. Sta. Res. 

 Bull. 68, 1921 ; (2) Streptococcus lactis var. 

 anoxyphilus Hammer and Baker, Iowa 

 Agr. Exp. Sta. Res. BuH. 99, 1926; (3) 

 Streptococcus lactis var. tardus Hammer 

 and Baker, ibid. Also (4) Streptococcus 

 amylolaciis, (5) Streptococcus raffinolactis 

 and (6) Streptococcus saccharolactis Orla- 

 Jensen and Hansen, Cent. f. Bakt., II 

 Abt., 86, 1932, 6. 



12. Streptococcus cremoris Orla-Jcn- 

 sen. (The Lactic Acid Bacteria, 1919, 

 132.) From Latin cremor, thick juice; 

 M. L., cream. 



Synonyms : ? Streptococcus hollandicus 

 Wiegmann, in Kramer, Die Bakteriologie 

 in ihren Beziehungen zur Landwirtschaft 

 und den Landw. Technischen Gewerben, 

 Wien, 1890; Streptococcus lactis B, Ayers, 

 Johnson and Mudge, Jour. Inf. Dis., 34, 

 1934, 29. 



Spheres : 0.6 to 0.7 micron (often larger 

 than Streptococcus lactis); forming long 

 chains, especially in milk, some cultures 

 in pairs. Gram-positive. 



Gelatin stab : No liquefaction. 



Litmus milk : Acid ; complete reduction 

 of litmus before curdling with red line at 

 top broadening with age; clot separates 

 with no digestion of casein; milk becomes 

 slimy. 



Acid from glucose and lactose; may 

 ferment maltose, salicin and rarely su- 

 crose, raffinose and mannitol. Arabi- 

 nose, xylose, sorbitol, inulin and glycerol 

 are not fermented. 



No hydrolysis of starch and sodium hip- 

 purate but sometimes esculin. 



Ammonia not produced from 4 per cent 

 peptone. 



Temperature relations : Optimum be- 



low 30°C. Minimum 10°C. Maximum 

 37 °C. May survive 60°C for 30 minutes. 

 Thermal death point 65°C to 70°C. 



Chemical tolerance : Grows with 2 per 

 cent but not with 4 per cent and 6.5 per 

 cent NaCl. Final pH in glucose broth 

 4.6 to 4.0. No growth at pH 9.6 and 9.2. 

 Tolerates 0.01 per cent and sometimes 0.1 

 and seldom 0.3 per cent methylene blue. 



Action on blood : No hemolysis. 



Facultative anaerobe. 



Distinctive characters : Inability to 

 grow at 40°C ; reduction of litmus before 

 curdling milk; no growth in the presence 

 of 4 per cent NaCl and at pH 9.2; does 

 not grow well on artificial media. 



Source : Raw milk and milk products ; 

 commercial starters in butter and cheese 

 factories. Not known from human and 

 animal sources. 



The following may be regarded as varie- 

 ties of Streptococcus cremoris: (1) Strep- 

 tococcus lactis var. hollandicus Buchanan 

 and Hammer, Iowa Agr. Exp. Sta. Res. 

 Bull. 22, 1915; (2) Streptococcus mannito- 

 cremoris Orla-Jensen and Hansen, Cent, 

 f. Bakt., II Aht., 86, 1932,6. 



13. Streptococcus faecalis Andrewes 

 and Horder. {Micrococcus ovalis Esch- 

 erich, Die Darmbakterien, Stuttgart, 

 1886, 89; Enterocoque, Thiercelin, 

 Compt. rend. Soc. Biol., Paris, 54, 1902, 

 1082; Enterococcus proteiformis Thier- 

 celin and Jouhaud, Compt. rend. Soc. 

 Biol., Paris, 55, 1903, 686; Andrewes and 

 Horder, Lancet, 2, 1906, 708; Strepto- 

 coccus faecium and Streptococcus glyceri- 

 naceus Orla-Jensen, The Lactic Acid Bac- 

 teria, 1919, 139 and 140; Diplococcus 

 enterococcus Neveu-Lemaire, Precis Pa- 

 rasitol. Hum., 5th ed., 1921, 18; Strepto- 

 coccus ovalis Lehmann and Neumann, 

 Bakt. Diag., 7 Aufl., 2, 1927, 209 and 230; 

 Streptococcus proteiformis Hauduroy et 

 al., Diet. d. Bact. Path., Paris, 1937, 

 520.) From Latin faex, dregs, residue; 

 M. L., feces, excrement; M. L. faecalis, 

 fecal. 



Escherich reclassified his Micrococcus 



