FAMILY LACTOBACTERIACEAE 



373 



b. Do not ferment dextrin, glycogen or starch. 



7. Propionibacterium jensenii. 



8. Propionibacterimn raffinosaceum. 

 bb. Ferments dextrin, glycogen and starch. 



9. Propionibacterium technicum. 



III. In yeast extract-glucose media growth occurs in the form of highly irregular 

 cells, giving the appearance of involution forms. Distinct surface growth 

 in stabs. Both d- and 1- arabinose are fermented. 



A. Involution forms large, swollen spheres. Surface growth orange -yellow. 



Does not ferment xylose and rhamnose. 



10. Propiombacterium. arabinosum. 



B. Involution forms long, irregular rods. Surface growth cream-colored. Fer- 



ments xylose and rhamnose. 



11. Propionibacterium pentosaceiun . 



1. Propionibacterium freudenreichii 

 van Niel. {Bacterium acidi propionici a, 

 von Freudenreich and Orla-Jensen, 

 Cent. f. Bakt., II Abt., 17, 1906, 532; 

 Bacterium acidi propionici var. fvscum 

 Thoni and Allemann, Cent. f. Bakt., II 

 Abt., ^5, 1910, 29; van Xiel, The Pro- 

 pionic Acid Bacteria, Haarlem, 1928, 162; 

 Werkman and Brown, Jour. Bact., 26, 

 1933, 397.) Named for Eduoard von 

 Freudenreich, the Swiss bacteriologist, 

 w^ho isolated this species. 



Description taken from van Niel, and 

 Werkman and Brown. 



Small spherical cells, 0.5 to 0.6 micron, 

 mostly in pairs and short chains. Little 

 difference in morphology between growth 

 from anaerobic solid media and neutral 

 or acid liquid media. Aerobic growth 

 irregular, club-shaped and branched, 

 long rods. Non-motile. Show meta- 

 chromatic granules. Gram-p)ositive. 



Yeast gelatin-lactate stab : No lique- 

 faction . 



Yeast agar- lactate stab : Dirty grayish- 

 creamy development in stab; very slight 

 surface growth of same color. 



Liquid media: Distinctly turbid with 

 grayish -creamy, ropy sediment. 



Litmus milk : Slight development, faint 

 reduction. Not coagulated. 



Catalase positive. 



Indole not formed. 



Nitrites not produced from nitrates. 



Ferments lactic and pyruvic acids, 

 glycerol, dihydroxyacetone, glucose, fruc- 



tose, mannose and galactose with the 

 formation chiefly of propionic and acetic 

 acids, and carbon dioxide. 



Acid from erythritol, adonitol, inositol 

 and esculin. No acid from amygdalin, 

 d-and 1-arabinose, dextrin, dulcitol, gly- 

 cogen, inulin, lactose, maltose, mannitol, 

 melezitose, melibiose, perseitol, raffinose, 

 rhamnose, sucrose or xylose. 



Anaerobic. 



Distinctive characters : Inability to 

 ferment any of the disaccharides when 

 inoculated in yeast extract-sugar media. 



Source : From dairj- products ; raw 

 market milk, Swiss cheese. 



Habitat: Dairy products. 



2. Propionibacterium shermanii van 



Niel. {Bacterium acidi propiomci d, 

 Sherman, Jour. Bact., 6, 1921, 387; van 

 Niel, The Propionic Acid Bacteria, Haar- 

 lem, 1928, 163; Werkman and Brown, 

 Jour. Bact., 26, 1933, 400.) Named for 

 J. M. Sherman, the American bacteriol- 

 ogist, who isolated this species. 



Description taken from van Niel, and 

 Werkman and Brown. 



Small spherical cells, 0.5 to 0.6 micron, 

 mostly in pairs and short chains. Little 

 difference in morphology between growth 

 from anaerobic solid media and neutral 

 or acid liquid media. Aerobic growth 

 irregular, club-shaped and branched 

 rods. Non-motile. Show metachro- 

 matic granules. Gram -positive . 



