FAMILY LACTOBACTERIACEAE 



377 



Less anaerobic than Pro-pioJiibacterium 

 freudenreichii. 



Distinctive characters : jNIorpliologi- 

 cally similar to Pro-pionihactermm ru- 

 brum and Propionihacterium thoenii 

 from which it is chiefl}* distinguished by 

 the failure to produce a red pigment 

 under anaerobic conditions. The j-ellow 

 surface growth distinguishes Propioni- 

 bacieriinn jensenii from Propionihac- 

 terium zeae, as also the inability of the 

 former to ferment l-arabinose and rham- 

 nose. 



Source: From cheese and butter. 



Habitat : Dairy products. 



8. Propionibacterium rafflnosaceum 

 Workman and Kendall. (Propionibac- 

 terium. jensenii var. raffinosaceum van 

 Niel, The Propionic Acid Bacteria, 1928, 

 162; Werkman and Kendall, Iowa State 

 Coll. Jour. Sci., 6, 1931, 17; Werkman 

 and Brown, Jour. Bact., 26, 1933, 402.) 

 From M. L. raffinosmn, the sugar raffi- 

 nose. 



Description taken from van Xiel, and 

 Werkman and Brown. 



Cells in neutral media spherical to 

 short rod-shaped cells, 0.8 by 0.8 to 1.5 

 microns, of tj'pical diphtheroid appear- 

 ance. In media in which acid is pro- 

 duced the cells are somewhat longer rod- 

 shaped, to 2 microns in length, .\erobic 

 growth irregular, long rods, swollen and 

 branched. Xon-motile. Metachromatic 

 granules. Gram-positive. 



Yeast gelatin-lactate-stab : No lique- 

 faction. 



Yeast agar-lactate-stab : Cream-colored 

 growth in stab; distinct, orange-yellow 

 surface growth. 



Liquid media : Turbid in earlj- stages, 

 cream-colored, smooth sediment. 



Litmus milk: Coagulated, acid. 



Catalase positive ; aerobically grown 

 only very slightly so. 



Indole not formed. 



Nitrites not produced from nitrates. 



Ferments lactic and pyruvic acids, 

 glycerol, dihydroxyacetone, glucose, fruc- 

 tose, mannose, galactose, cellobiose, malt- 



ose, lactose, sucrose, raffinose and manni- 

 tol with the production of propionic and 

 acetic acids, and carbon dioxide. 



Acid from adonitol, amj-gdalin, ara- 

 bitol, erythritol, esculin, inositol, melezi- 

 tose, salicin and trehalose. No acid 

 from d- and l-arabinose, dextrin, dulcitol, 

 glycogen, inulin, melibiose, perseitol, 

 pectin, rhamnose, sorbitol, starch or 

 xylose. 



Less anaerobic than Propionibacterium 

 freudenreichii. 



Distinctive characters : Differs from 

 Propionibacterium jensenii in its some- 

 what greater length and the ability to 

 ferment cellobiose and salicin; the be- 

 haviour of Propionibacterium jensenii 

 towards raffinose and mannitol is not 

 constant, and hence cannot be used as a 

 differential character. Werkman and 

 Kendall have reported different agglu- 

 tination reactions for Propionibacterium 

 jensenii and Propionibacterium raffino- 

 sacetim. 



Source: From buttermilk. 



Habitat: Dairy products. 



9. Propionibacterium technicum van 

 Niel. (Van Niel, The Propionic Acid 

 Bacteria, 1928, 164 ; Werkman and Brown, 

 Jour. Bact., ?6, 1933, 401.) From Greek 

 technicus, technical; M. L., of industrial 

 significance. 



Description taken from van Niel. 



In neutral media spherical cells, 0.8 

 micron, in pairs and short chains. In 

 acid media short rods, 0.6 bj^ 1.0 to 1.5 

 microns, often in pairs, with typical diph- 

 theroid appearance, .\erobic growth in 

 the form of irregular long rods, swollen 

 and branched. Non-motile. Meta- 

 chromatic granules. Gram-positive. 



Yeast gelatin-lactate-stab : No lique- 

 faction. 



Yeast agar-lactate-stab : Cream-colored 

 development in stab, with distinct yellow 

 surface growth. 



Liquid media: Turbid in early stages, 

 cream-colored, somewhat flocculent sedi- 

 ment. 



