Page:Bergey's manual of determinative bacteriology.djvu/211

 glucose, etc. (Landy and Dicken, Jour. Biol. Chem., 146, 1942, 109; Lampen, Under- kofler and Peterson, Jour. Biol. Chem., 146, 1942, 277; Underkofler, Bantz and Peterson, Jour. Bact., 45, 1943, 183; Stokes and Lar- sen, Jour. Bact., 49, 1945, 495).

Acid from ethanol, propanol, glycol, glucose, glycerol and sorbitol.

Optimum temperature, 30° C.

Distinctive character: Partial oxidation of substrates as indicated by the formation of calcium 5-ketogluconate crystals on the surface of agar slants containing glucose and calcium carbonate.

Source: Isolated from spoiled beer. Habitat: Beer; also found in souring fruits and wine vinegar.

7. Acetobacter oxydans (Henneberg, 1897) Bergey et al., 1923. (Bacterium oxydans Henneberg, Cent. f. Bakt., II Abt., 3, 1897, 223; Bergey et al.. Manual, 1st ed., 1923, 36.)

ox'y.dans. Gr. adj. oxys sharp; M.L. part. adj. oxydans oxidizing.

Rods, 0.8 to 1.2 by 2.4 to 2.7 microns, occurring singly and in chains. Motile cells possess a single polar flagellum (Vaughn, Jour. Bact., 46, 1943, 394). The chains show bud-like swellings.

Gelatin colonies: Circular, becoming irregular in shape with peculiar ramifica- tions.

Minimum nutritional requirements: Pan- tothenic acid, nicotinic acid, p-amino- benzoic acid, valine, alanine, isoleucine, histidine, cystine, proline, mineral salts and an oxidizable substrate such as alcohol, glucose, etc. (Foda and Vaughn, Jour. Bact., 65, 1953, 79).

Acid from arabinose, fructose, glucose, galactose, sucrose, maltose, rafiinose, dex- trin, ethanol, propanol, erythritol, man- nitol, glycol or glycerol. No acid from sorbose, lactose, starch, glycogen, inulin, methanol, isopropanol, butanol, isobutanol, pentanol, dulcitol or acetaldehyde (Hen- neberg, Die deutsch. Essigind., 2, 1898, 147).

Optimum temperature, between 18° and 21° C.

Distinctive characters: Low optimum temperature for growth and oxidation of substrates; also the ability to oxidize a large number of substrates.

Habitat: Beer, souring fruits, wine vine- gar.

A.e.ro.mo'nas. Gr. mas.n. aer air, gas; Gr. fem.n. monas unit, monad; M.L. fem.n. Aeromonas gas (-producing) monad.

Short (rarely more than 3 microns), rod-shaped cells. Motile by means of polar flagella, usually monotrichous; occasionally non-motile. Gram-negative. Heterotrophic, oxidizing various organic compounds. Carbohydrates fermented with the production of 2, CO2 and 2,3-butylene glycol. Methyl red negative. Slow or no fermentation of lactose. The majority of species thus far described are from water or are known to be pathogenic to marine and freshwater animals such as fish and amphibians.

Physiologically these organisms appear to be identical with certain species found in the family Enterobacteriaceae. The chief differences between the species in Aeromonas and those in Paracolobactrum Borman, Stuart and Wheeler are found in the arrangement of their flagella, in the less active fermentation of carbohydrates by the former, and in their pathogenicity.

The type species is Aeromonas liquefaciens (Beijerinck) Kluyver and van Niel.

I. Motile.
 * A. Originally isolated from water.