FAMILY LACTOBACTERIACEAE 



359 



formed in fermentation of aldoliexoses. 

 Mannitol produced from fructose. Ace- 

 tic and lactic acid produced from the 

 pentoses. 



This species includes the large group 

 of gas -producing lactic acid rods ordi- 

 narily characterized by a marked fer- 

 mentation of pentoses, particularly 

 arabinose. They usually also ferment 

 fructose more readily than glucose. 



Temperature relations : Optimum 30°C. 

 Growth poor below 15° and above 37°C. 

 Maximum 38°C. 



Source: From milk, kefir, cheese, 

 feces, fermenting sauerkraut, ensilage, 

 manure, soils, sour dough, and spoiled 

 tomato products. 



Habitat : Widely distributed in nature, 

 particularly in plant and animal products. 



12a. Lactobacillus brevis var. rudensis 

 Breed and Pederson. {Lactobacillus ru- 

 densis Davis and Mattick, Proc. Soc. 

 Agr. Bact., 1936, 3 (this organism is pre- 

 sumably the same as Bacillus 7'udensis 

 Davis and jNIattick, Jour. Dairy Res., 1, 

 1929, 50); Breed and Pederson (not 

 Peterson), Jour. Bact., 86, 1938, 667.) 

 This chromogenic variety isolated from 

 cheese is a causative agent in the pro- 

 duction of rusty spot in cheese. From a 

 study of cultures, it is regarded as a 

 chromogenic variety of Lactobacillus 

 brevis. See also species No. 10a. 



13. Lactobacillus buchneri (Henne- 

 berg) Bergey et al. {Bacillus buchneri 

 Henneberg, Cent. f. Bakt., II Abt., 

 11, 1903, 163; Bergey et al., Manual, 1st 

 ed., 1923, 251.) Named for Prof. E. 

 Buchner, a German bacteriologist. 



Probable synonyms: Bacillus wekmeri 

 Henneberg, Cent. f. Bakt., II Abt., 11, 

 1903, 165 {Lactobacillus wehmeri Bergey 

 et al.. Manual, 1st ed., 1923, 249) ; Ba- 

 cillus hayducki Henneberg, Cent. f. 

 Bakt., II Abt., 11, 1903, 163 {Lactobacil- 

 lus hayduckii Bergey et al., Manual, 1st 

 ed., 1923, 253) ; Bacterium mannitopoeum 

 Miiller-Thurgau, Cent. f. Bakt., II Abt., 

 20, 1908, 396; ibid., 36, 1912, 129; ibid., 



4S, 1917 {Lactobacillus nuinnitopoeus 

 Pederson, New York Agr. Exp. Sta. 

 Tech. Bull. 150 and 151, 1929; Lacto- 

 bacillus mannitopoeus var. fermentus 

 Iwasaki, Jour. Agr. Chem. Soc. Japan, 

 16, 1940, 148). 



Description supplemented by material 

 from Pederson, Jour. Bact., 35, 1938, 107. 



Rods : 0.35 by 0.7 to 4.0 microns, occur- 

 ring singl}', in pairs and chains or in fila- 

 ments 25 microns or longer. Non-motile. 

 Gram-positive. 



Agar colonies : White to yellowish, ad- 

 herent. 



Agar slant: Growth, if anj', faint. 



Broth : Turbid, clearing after a few 

 days. 



Litmus milk: L^sually unchanged but 

 may be slightly acid with no reduction. 



Nitrites not produced from nitrates. 



Acid usually from arabinose, xylose, 

 glucose, fructose, galactose, mannose, 

 sucrose, lactose, maltose and raffinose. 

 Mannitol, sorbitol, glycerol, rhamnose, 

 salicin, inulin, dextrin and starch fer- 

 mented by a few strains. 



Lactic acid usually inactive. Acetic 

 acid, ethyl alcohol and carbon dioxide 

 formed in the fermentation of aldo- 

 hexoses. ^Mannitol produced from fruc- 

 tose. Acetic and lactic acid from pen- 

 toses . 



Strains of this species might be coii- 

 sidered intermediates between Lacto- 

 bacillus brevis and Lactobacillus fermenti. 



Forms 1.3 per cent lactic acid in mash 

 and 2.7 per cent alcohol. 



Optimum temperature 32° to 37°C. 

 Minimum 10° to 15°C. Maximum 44° 

 to 48°C. 



Source : From sour mash, pressed yeast, 

 molasses, wine, catsup and sauerkraut. 



Habitat : Widely distributed in fer- 

 menting substances. 



14. Lactobacillus pastorianus (Van 

 Laer) Bergej^ et al. {Saccharobacillus 

 pastorianus Van Laer, Cont. I'Histoire 

 des Ferments des Hydrates de Carbone, 

 Acad. Roy. de Beige, 1892; Bacillus pas- 

 torianus Mace, Traitd Pratique de Bact., 



