Page:Bergey's manual of determinative bacteriology.djvu/207


 * B. Do not utilize ammonium salts as a sole source of nitrogen.
 * 1. Forms a thick, zoogloeal, cellulose membrane on the surface of liquid media.


 * 2. Do not form a thick, zoogloeal, cellulose membrane on the surface of liquid media.

II. Do not oxidize acetic acid.
 * A. Form pigments in glucose media.
 * 1. Dark brown to blackish pigment.


 * 2. Pink to rose pigment.


 * B. Do not form pigments.
 * 1. Optimum temperature, between 30° and 35° C.


 * 2. Optimum temperature, between 18° and 21° C.

1. Acetobacter aceti (Beijerinck, 1898) Beijerinck, 1900. (Mycodermes, Pasteur Compt. rend. Acad. Sci., Paris, 54, 1862 265; Pasteur, ibid., 55, 1862, 28; Mycoderma aceti Pasteur, Ann. Sci. d. Ecole Normal superiore, 1, 1864, 103-158; Bacterium aceti Beijerinck, Cent. f. Bakt., II Abt., 4, 1898 211; Acetobacter aceti Beijerinck, published as a synonym in Krai's Sammlung v. Mikroorg., Prague, 1898, 7; Beijerinck, Proc. Kon Akad. V. Wetensch., Amsterdam, 2, 1900 503.)

a.ce'ti. L. noun acetum vinegar; L. gen noun aceti of vinegar.

Beijerinck's description of this organism which forms the basis of the description given here, is based on Pasteur's earlier description.

Rods, 0.4 to 0.8 by 1.0 to 2.0 microns, occurring singly and in long chains, frequently showing large club-shaped forms. Stain yellow with iodine solution. Motility variable Motile cells possess a single polar flagellum (Vaughn, Jour. Bact., 46, 1943, 394).

Beer gelatin containing 10 per cent sucrose: Large, shiny colonies are formed.

Liquid media: Forms slimy pellicle; may also form a ring or turbidity without pellicle.

Acid from glucose, ethanol, propanol and glycol. No acid from arabinose, fructose, galactose, sorbose, sucrose, maltose, lactose, raffinose, dextrin, starch, glycogen, inulin, methanol, isopropanol, butanol, isobutanol, pentanol, glycerol, erythritol, mannitol, dulcitol or acetaldehyde (Henneberg, Die deutsch. Essigind., 2, 1898, 147).

Distinctive characters: Marked oxidative power causing rapid and complete oxidation of substrate such as glucose or ethyl alcohol; ability to utilize inorganic nitrogen salts as a sole source of nitrogen (Hoyer, Inaug. Diss., Leiden, 1898, 43; Beijerinck, Cent. f. Bakt., II Abt., 4, 1898, 215); growth and oxidative activity in association with fermenting yeasts (Vaughn, Jour. Bact., 36, 1938, 360).

Optimum temperature, 30° C. Growth occurs between 10° and 42° C.

Habitat: Vinegar, souring fruits, vegetables and beverages.