FAMILY ENTEKOBACTERIACEAE 



5U1 



1. Salmonella paratyphi (Kajser) Cas- 

 tellani and Chalmers. {Bacterium -para- 

 typhi Typus A, Brion and Kaj^ser, 

 Munch, med. Wchnschr., 49, 1902, 611; 

 Bacterium paratyphi Kayser, Cent. f. 

 Bakt., I Abt., Orig., 31, 1902, 426; Ba- 

 cillus paratyphosus A Boycott, Jour. 

 Hyg., 6, 1906, 33; Bacillus paratyphi 

 Winslow and Kligler, Jour. Bact., 1, 

 1916, 81; Bacillus paratyphosus Winslow, 

 Kligler and Rothberg, Jour. Bact., 4, 

 1919, 474; Salmonella paratyphi and 

 Salmonella paratyphi A Castellani and 

 Chalmers, Man. Trop. Med., 3rd ed., 

 1919, 938 and 939; Bacterium paraty- 

 phosum A Holland, Jour. Bact., 5, 1920, 

 219.) From Latin para, like and typhus. 

 typhoid. 



Rods: 0.6 by 3.0 to 4.0 microns, occur- 

 ring singly. Motile with peritriohous 

 flagella. Gram -negative. 



Gelatin colonies : Bluish-gray, homoge- 

 neous, smooth, glistening, entire to 

 slightly undulate. 



Gelatin stab : Fair surface grf)wth . Xo 

 liquefaction. 



Agar colonies: Grayish, homogeneous, 

 smooth, glistening, entire to slightly 

 undulate. 



Agar slant: Filiform, grayish, smooth, 

 glistening growth. 



Broth: Turbid, with slight grayish 

 sediment. 



Litmus milk: Slightly acid. 



Potato: Limited, dirty-white streak. 



Indole not formed. 



Nitrites produced from nitrates. 



Acid and gas from glucose, fructose, 

 galactose, mannose, arabinose, maltose, 

 trehalose, dextrin, glycerol, mannitol, 

 dulcitol, rhamnose and sorbitol. No 

 acid or gas from lactose, sucrose, raffi- 

 nose, xylose, salicin, inulin, adonitol or 

 inositol. 



Reduces trimethj-lamine oxide (Wood 

 and Baird, Jour. Fish. Res. Bd. Canada, 

 6, 1943, 198). 



No hydrogen sulfide formed. 



Aerobic, facultative. 



Optimum temperature 37 °C. 



Antigenic structure: [I], II, XII: a: — . 

 (Tj-pe Durazzo lacks I). 



Source: Isolated from enteric fever in 

 man. Not known to be a natural patho- 

 gen of animals. 



Habitat: A natural pathogen of man 

 causing enteric fever. 



2. Salmonella schottmuelleri (Winslow 

 et al.) Bergej- et al. (Bacilli paraty- 

 phique, Achard and Bensaude, Soc. 

 M(^d. des Hop. de Paris, 13, 1896, 679; 

 Bacillus paratyphi alcaligenes Schott- 

 miiller, Deutsche med. Wchnschr., 32, 

 1900, 511; Bacterium paratyphi Typus 

 B, Brion and Kayser, Miinch. med. 

 Wchnschr., 49, 1902, 611; Bacillus para- 

 typhosus B Boycott, Jour. Hyg., 6, 1906, 

 33; Bacterium paraiyphosum B Le Blaye 

 and Guggenheim, Manuel Pratique de 

 Diag. Bact., 1914; Bacillus schottmulleri 

 Winslow, Kligler and Rothberg, Jour. 

 Bact., 4, 1919, 479; Salmonella paratyphi 

 B Castellani and Chalmers, Man. Trop. 

 Med., 3rd ed., 1919, 939; Bacterium 

 schottmiillcri Holland, Jour. Bact., 5, 

 1920, 222; included in Group IV of Hecht- 

 Johansen, Copenhagen, 1923; Bergey et 

 al., Manual, 1st ed., 1923, 213.) Named 

 for Prof. Schottmuller who isolated this 

 organism in 1899. 



Rods: 0.6 to 0.7 by 2.0 to 3.0 microns, 

 occurring singly and in pairs. Motile 

 with peritrichous flagella. Gram-nega- 

 tive. 



Gelatin stab: No liquefaction. 



Agar colonies: Small, circular, bluish- 

 gray, transparent, homogeneous, entire 

 to undulate. 



Broth: Turbid with thin gray pellicle 

 and sediment. Fecal odor. 



Litmus milk: Slightly acid, becoming 

 alkaline. 



Potato: Grayish-white, viscous 

 growth. 



Indole not formed. 



Nitrites produced from nitrates. 



Acid and gas from glucose, fructose, 

 galactose, mannose, arabinose, xylose, 

 maltose, dextrin, trehalose, glycerol, 



