358 



MANUAL OF DETERMINATIVE BACTERIOLOGY 



Rods: 0.6 by 2.0 to 4.0 microns, occur- 

 ring singly and in short chains. The 

 cells show two or more deeply-staining 

 granules. Xon-motile. Gram-positive. 



Gelatin stab: No liquefaction. 



Agar colonies: Small, clear with white 

 centers. 



Agar slant: Limitetl, grayish streak, 

 better growth in stab. 



Broth: Turbid. 



Nitrites not produced from nitrates. 



Acid from glucose, fructose, maltose, 

 sucrose, trehalose, and slight amounts 

 from galactose, mannitol and a-methyl- 

 glucoside. Lactose, raffinose, arabinose, 

 rhamnose, dextrin and inulin not fer- 

 mented. Forms 1.3 per cent lactic acid 

 in mash. 



Optimum temperature 3G°C. Maxi- 

 mum 40° to 46°C. 



Microaerophilic. 



The species is apparently similar to 

 Lactobacillus dclbrueckii. but has a lower 

 optimum temperature. 



Source : From compressed 3-east and 

 from fermenting milk. 



Habitat: Dairy and plant products. 



12. Lactobacillus brevis (Orla-Jensen) 

 Bergey et al. {Bacillus y, v. Freuden- 

 reich, Landw. Jahrb.d. Schweiz, 1891, 22; 

 Bacillus casei y, v. Freudenreich and 

 Phoni, Landw. Jahrb. d. Schweiz, 1904, 

 526; also Orla-Jensen, Cent. f. Bakt., 

 11 Abt., 13, 1904, 604; Betabacterium 

 breve Orla-Jensen, The Lactic Acid Bac- 

 teria, 1919, 175; Bergey et al.. Manual, 

 4th ed., 1934, 312.) Fron: Latin brevis, 

 short. 



Probable synonyms: Bacillus brassicae 

 Jernientatae Henneberg, Ztschr. f. Spiri- 

 tusindustrie, 26, 1903; Cent. f. Bakt., II 

 Abt., 11, 1903, 167 {Lactobacillus fer- 

 mentatae Bergey et al.. Manual, 1st ed., 

 1923, 252); Bacillus panis fermentati 

 Henneberg, Ztschr. f. Spiritusindustrie, 

 35, 1903; Cent. f. Bakt., II Abt., 11, 

 1903, 168 {Lactobacillus panis Bergey 

 et al., Manual, 1st ed., 1923, 251) ; Bacil- 

 U/s acidophil-aerogcnes Torrey and Rahe, 

 Jour. Inf. Dis., 17, 1915, 437 (Lactobacil- 



lus acidophil-acrogenes , Holland, Jour. 

 Bact., 5, 1920, 216); Lactobacillus pento- 

 aceticus Fred, Peterson and Davenport, 

 Jour. Biol. Chem., 39, 1919, 357; Peterson 

 and Fred, ibid., 42, 1920, 273; Lactobacil- 

 lus pcntoaceticus var. magnus Iwasaki, 

 Jour. Agr. Chem. Soc. Japan, 16, 1940, 

 148; Lactobacillus lycopcrsici Mickle, 

 Abst. Bact., 8, 1924, 403; Mickle and 

 Breed, New York Agr. Exp. Sta. Tech. 

 Bull. 110, 1925; Pederson, ibid., Tech. 

 Bull. 150 and 151, 1929; Bacterium soya 

 Saito, Cent. f. Bakt., II Abt., 17, 1907, 

 20 (Lactobacillus soyae Bergey et al.. 

 Manual, 1st ed., 1923, 251). 



Bacillus caucasicus von Freuden- 

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

 135 and Betabacterium caucasicum Orla- 

 Jensen, The Lactic Acid Bacteria, 1919, 

 173 were isolated from kefir grains 

 and considered to be the organism Kern 

 isolated in 1882. They are gas-producing 

 lactobacilli but are less active toward 

 sugars than Lactobacillus brevis. 



Description supplemented by material 

 from Pederson, Jour, of Bact., 35, 1938, 

 105. 



Rods: 0.7 to 1.0 by 2.0 to 4.0 microns, 

 with rounded ends, occurring singly and 

 in short chains, and occasionally in long 

 filaments which may show granulation. 

 Non-motile. Gram-positive. 



Gelatin: No liquefaction. 



Agar slant: Growth, if any, faint. 



Broth: Turbid, clearing after a few 

 days . 



Milk : Acid produced but no clot except 

 with some freshly isolated strains. 



Does not attack casein as a rule. 



Is able to utilize calcium lactate as a 

 source of carbon. 



Acid from arabinose, xylose, glucose, 

 fructose, galactose and maltose. Strains 

 vary in fermentation of lactose, sucrose, 

 raannose and raffinose. Salicin, manni- 

 tol, glycerol, rhamnose, dextrin, inulin 

 and starch seldom fermented. Usually 

 shows a particularly vigorous fermenta- 

 tion of arabinose. 



Lactic acid usually inactive ; acetic 

 acid, ethyl alcohol and carbon dioxid^ 



