356 



MANUAL OF DETERMINATIVE BACTERIOLOGY 



Gelatin colonies : Small, gray, circular, 

 not liquefied. 



Agar colonies: Small, Hat, crenated. 



Agar slant: Narrow, translucent, soft, 

 grayish streak. 



Broth: Slightly turbid. 



Milk: Unchanged. 



Nitrites not produced from nitrates. 



Acid from maltose and sucrose (Leich- 

 mann) and glucose, fructose, galactose 

 and dextrin. No acid from xylose, 

 arabinose, rhamnose, lactose, raffinose, 

 trehalose, inulin, starch, mannitol or 

 a-methyl-glucoside (Henneberg) . Levo 

 rotatory lactic acid is formed. Forms 

 1.6 per cent acid in mash. 



This is the high temperature organism 

 of fermenting mashes. In fresh isola- 

 tions it apparently has a higher optimum 

 temperature than when held in pure 

 culture. 



Optimum temperature 45°C. 



Microaerophilic . 



Source : From .soTir potato mash in 

 a distillery. 



Habitat: Fermenting vegetable :\.nd 

 grain mashes. 



9. Lactobacillus casei (Orla-Jensen) 

 Holland. {Bacillus «, v. Freudenreich, 

 Ann. d. Microg., 3, 1890, 266; also Landw. 

 Jahrb. d. Schweiz, 1891, 20; Bacillus 

 casei a, von Freudenreich and Thoni, 

 Landw. Jahrb. d. Schweiz, 1904, 526; also 

 Orla-Jensen, Cent. f. Bakt., II Abt., 13, 

 1904, 609; Caseobacterium vulgare Orla- 

 Jensen, Maelkeri-Bakteriologie, 1916, 35; 

 Streptobacterium casei Orla-Jensen, The 

 Lactic Acid Bacteria, 1919, 166; Bac- 

 terium casei a, Holland, Jour. Bact., 5. 

 1920, 221; Holland, ibid.) From Latin 

 caseus, cheese. 



Rods : Short or long chains of short or 

 long rods. Non-motile. Gram-positive. 



Milk : Acid with coagulation in 3 to 5 

 days or longer, may become slimy. 

 Forms about 1.5 per cent lactic acid. 



Utilizes casein and therefore important 

 in cheese ripening. 



Acid from glucose, fructose, mannose, 

 galactose, maltose, laptose, mannitol and 



saliciu. May or may not ferment su- 

 crose. Mostly dextro lactic acid formed 

 though a small amount of levo lactic acid 

 may be formed. Only lactic acid pro- 

 duced with a trace of other by-products. 



This is the more common lactic acid 

 rod found in milk and milk products. 

 Orla-Jensen distinguishes it from Lacto- 

 bacillus plantarum in that it produces 

 dextro lactic acid and usually ferments 

 lactose more readily than sucrose or 

 maltose. 



Temperature relations : Optimum 30°C. 

 Minimum 10°C. Maximunj 37° to 40°C 

 and with some strains 45°C. 



Microaerophilic. 



Source : From milk and cheese. 



Habitat : Probably more widely dis- 

 tributed than indicated by isolations. 



10. Lactobacillus plantarum (Orla-Jen- 

 sen) Holland. {Streptobacterium plan- 

 taru7n Orla-Jensen, The Lactic Acid 

 Bacteria, Copenhagen, 1919, 174; Hol- 

 land, Jour. Bact., 5, 1920, 225.) From 

 Latin planta, sprout; M. L., a plant. 



Probable synonyms : Bacillus pabuli 

 acidi II Weiss, Inaug. Diss., Gottingen, 

 1898; Cent. f. Bakt., II Abt., 5, 1899, 

 599 {Lactobacillus pabuliacidi Bergey 

 et al.. Manual, 1st ed., 1923, 247); Ba- 

 cillus cucumeris fermentati Henneberg, 

 Ztschr. f. Spiritusindustire, 26, 1903, 22; 

 Cent. f. Bakt., II Abt., 11, 1903, 166 

 {Lactobacillus cucumeris Bergey et al., 

 Manual, 1st ed., 1923, 250); Bacillus 

 wortmannii Henneberg, Cent. f. Bakt., 

 II Abt., 11, 1903, 162 (Lactobacillus 

 wortmannii Bergey et al., Manual, 3rd 

 ed., 1930, 288); Bacillus listeri Henne- 

 berg, Ztschr. f. Spiritusindustrie, 26, 

 1903, 22; Cent. f. Bakt., II Abt., 11, 

 1903, 161 {Lactobacterium listeri van 

 Steenberge, Ann. Inst. Past., 34, 1920, 

 814; Lactobacillus listeri Bergey et al.. 

 Manual, 1st ed., 1923, 248); Bacillus 

 maercki Henneberg, loc. cil.; Bacillus 

 leichmanni II Henneberg, loc. cil.; 

 Bacillus beijerinckii Henneberg, Ztschr. 

 f. Spiritusindustrie, 26, 1903, 22; see 



