FAMILY LACTOBACTEEIACEAE 



379 



Nitrites and free nitrogen produced 

 from nitrates. 



Ferments lactic and pyruvic acids, 

 glycerol, dihydroxyacetone, d- and 1-ara- 

 binose, xylose, rhamnose, glucose, galac- 

 tose, fructose, mannose, cellobiose, lac- 

 tose, maltose, sucrose, raffinose, mannitol 

 and sorbitol with the formation of pro- 

 pionic and acetic acids, and carbon 

 dioxide. 



Acid fi'om adonitol, arabitol, erythritol, 

 esculin, inositol, salicin and trehalose. 

 No acid from dextrin, dulcitol, glycogen, 

 inulin, perseitol or pectin. 



Anaerobic, but less so than any of the 

 other species of the genus. 



Distinctive characters : The formation 

 of long, rod-shaped involution forms in 

 acid media ; the absence of pigment pro- 

 duction, and the ability to ferment d- 

 and 1-arabinose, rhamnose and xylose. 



Source : From Emmental cheese. 



Habitat: Dairy products. 



Appendix: Cultures of the following 

 species liave not been available for study. 

 It is probable that these duplicate pre- 

 viously described species. 



P ropionibacterium amyloaceum var. au- 



ranticum Sakaguchi, Swasaki and Ya- 

 mada. (Bull. Agric. Chem. Soc. Japan, 

 17, 1941, 13.) From cheese. Resembles 

 Propionibacterium pentosaceum closely. 



P ropionibacterium coloratura Sakaguchi 

 at al. {loc. cit.). From cheese. Re- 

 sembles Propionibacterium thoenii. 



Prcpionibacierium globosum Sakaguchi 

 et al. {loc. cit.). From cheese. Re- 

 sembles Propionibacterium shermanii. 

 Said not to ferment glycerol and ery- 

 thritol. 



Propionibacterium japonicum Saka- 

 guchi et al. (loc. cit.). From cheese. 

 Said not to ferment glycerol and erj^- 

 thritol. 



Propionibacterium orientum Sakaguchi 

 et al. {loc. cit.). From cheese. Fer- 

 ments 1-arabinose. Resembles Propioni- 

 bacterium shermanii. 



Janoschek (Cent. L Bakt., II Abt., 

 106, 1944, 321) has suggested a key for 

 the identification of the species in this 

 genus. This is based on chromogenesis 

 and cultural characters. He recognizes 

 three additional species: Propionibac- 

 terium casei, Propionibacterium pitui- 

 tosum and Propionibacterium san- 

 (juineum,. 



