FAMILY ENTEROBACTERIACEAE 



465 



1. Erwinia amylovora (Burrill) Wins- 

 low et al. {Micrococcus amylovorus Bur- 

 rill, Illinois Indust. Univ., 11th Rept., 



1882, 142; American Naturalist, 17, 



1883, 319; Bacillus amylovorus Trevisan, 

 I generi e le specie delle Batteriacee, 

 1889, 19; Bacterium amylovorus Chester, 

 Del. Col. Agr. Exp. Sta., 9th Ann. Rept., 

 1897, 127; Bacterium amylovorum Ches- 

 ter, Ivlanual Determ. Bact., 1901, 176; 

 Winslow et al., Jour. Bact., 5, 1920, 209.) 

 From Latin, starch devouring. 



Description mainlj^ from Ark, Phj-to- 

 path., 27, 1937, 1. 



Rods: 0.7 to 1.0 by 0.9 to 1.5 microns, 

 occurring singly, in pairs and sometimes 

 in short chains. Motile with peritrichous 

 flagella. Gram-negative. 



Gelatin colonies: Circular, whitish, 

 amorphous, entire. 



Gelatin stab: Slow crateriform lique- 

 faction confined to the upper layer. 



Agar colonies: Circular, grayish-white, 

 moist, glistening, irregular margins. 



Broth: Turbid, with a thin granular 

 pellicle. 



Potato: Growth white, moist, glisten- 

 ing. Medium not softened. No odor. 

 No pigment. 



Litmus milk: Coagulated after 3 to 4 

 days to a pasty condition, with a separa- 

 tion of whey. At first acid, becoming 

 alkaline. Litmus reduced. There is a 

 gradual digestion of the casein. 



Blood serum : Growth similar to that 

 on agar. No liquefaction. 



Dunham's solution: Rapid growth, 

 but clouding not dense. 



Indole not produced. 



Nitrites not produced from nitrates. 



Most of the strains gave a positive test 

 for ammonia in broth, a few showed onlj' 

 a slight positive test. 



Acetylmethylcarbinol produced. 



Growth in synthetic media with 

 (NH4)2HP04 as a source of nitrogen and 

 containing different carbohydrates. 



Acid without gas from glucose, sucrose, 

 arabinose, mannose, fructose, maltose, 

 cellobiose, raffinose, salicin and amyg- 



dalin. Xylose, rhamnose, dulcitol and 

 starch not fermented. Acid production 

 from lactose and galactose variable. 

 Utilizes salts of citric, malic, and hip- 

 puric acid. Action on salts of lactic and 

 succinic acids variable. Salts of benzoic, 

 maleic, malonic, oxalic, tartaric and val- 

 eric acid are not utilized. 



Asparagine fermented with production 

 of alkali. Glycine, valine, isoleucine, 

 glutamic acid, cystine, tyrosine, trypto- 

 phane and urea not fermented. 



Minimum temperature between 3° and 

 S°C. IMaximum below 37 °C. 



Optimum pH 6.8. Minimum pH 4.0 

 to 4.4. Maximmn pH 8.8. 



Source : From the blossoms, leaves and 

 twigs of the pear and apple. 



Habitat : Attacks a large number of 

 species in several tribes of the famil}' 

 Rosaceae (Elliott, Manual Bact. Plant 

 Pathogens, 1930, 19). 



2. Erwinia milletiae (Ivawkami and 

 Yoshida) Magrou. {Bacillus milletiae 

 Ivawkami and Yoshida, Bot. Mag., Tokyo, 

 34, 1920, 110; INIagrou, in Hauduroy et 

 al., Diet. d. Bact. Path., 1937, 213.) 

 From Milletia, a genus named for A. J. 

 Millett. 



Rods: 0.4 to 0.6 by 0.9 to 2.5 microns. 

 Motile with peritrichous flagella. Cap- 

 sules. Gram -negative. 



Gelatin: Liquefaction begins after 8 

 days. 



Agar colonies : Circular, flat, smooth, 

 shiny, opaque, waxy yellow. Margins 

 entire. 



Broth: Turbid. Heavy precipitate. 



Milk: No coagulation. Clears with 

 alkaline reaction. 



Conjac : No liquefaction. 



Nitrites produced from nitrates. 



Acid but no gas from galactose, fruc- 

 tose, lactose, maltose, sucrose and man- 

 nitol. No acid from glycerol. 



Starch not hydrolyzed. 



Growth in 0.2 per cent but not in 0.3 

 per cent of the following acids in sucrose 



